Three-Course Italian Menu
All dishes will be using organic ingredients where possible,
Heirloom tomatoes, mozzarella di bufala, genovese basil,
PDO extra virgin, Balsamic reduction
Bucatini alla cacio e pepe & Chicken Milanese
Roman classic - Al dente bucatini, velvety cremino of pecorino romano,
Toasted and crushed black peppercorns
Crunchy, thin-cut chicken breast, breaded and spiced,
Baked golden, Parmigiano Reggiano, served with lemon and arugula salad
Espresso-Navan soaked Lady Fingers, Sweet-Navan-infused vanilla mascarpone,
layers of cacao, chocolate shavings
My name is Henry Lebard and I would be delighted to prepare a very special meal for you and your guests. I've made sure to keep an Italian theme for all dishes, using traditional methods and ingredients - and I'm sure they'll be big hits with everyone.
The Caprese is a popular crowd-pleaser, and I prepare it with Buffalo milk mozzarella and fresh basil from my garden along with beefy heirloom seasonal tomatoes.
The Cacio e Pepe is a traditional Roman dish that is lesser-known but absolutely delicious. Alongside it I would serve a chicken Milanese, which is a lightly breaded chicken breast cutlette served with a dressed arugula salad and fresh lemon.
The dessert is Torta ai Tre Cioccolati - the most popular cake in Milan's famous 'Knam' pasticceria. It is a recipe I have taken from Ernst Knam, the King of Chocolate. It has three layers of chocolate mousse (white, milk, and dark) above a light yet rich and flourless chocolate marquise base. The cake itself yields very few ingredients and highlights the quality of the chocolate I use (Guittard & Callebaut).
If you have any requests, ideas, or questions, please feel free to send me a message by replying below! I want to make sure this goes just how you would like it to.