FIRST COURSE (select one - tuna/fish tartare theme)
Tuna Tartare with Guacamole
Diced and cured yellowtail cured with lime juice and shallot, layered above guacamole with fresh blue corn tortilla chips
Salmon Tartare
Diced and cured, layered above diced beetroot and cucumber-dill salad
French Steak Tartare au Couteau
Filet mignon cured with mustard, shallot, capers, cornichons, anchovies, and all the fixings; served with baguette crostini
MAIN COURSE
Lamb Chops (10-12oz per person)
Please select one of the following for group:
-Potato puree and creamed spinach
-Potato puree and grilled brussels sprouts
-Mushroom-asparagus risotto, mint lamb topping
-Saffron-buttered cous-cous, mint pesto, and tzatziki
Other Infomation
Hi Skye!
I've updated the proposal and menu to reflect the dishes and style that we discussed. The price reflects the above dishes. We can discuss kitchen details upon confirmation if you would like, but I will make sure to bring anything necessary. Please let me know if you have any further thoughts, requests, or questions.
Thank you!
Chef Henry Lebard
Henry's Private Dining
Meal for 6 on 30 May 2024
Black Paella (Negra) - Tinta de Calamar
Salmon Gravlax Salad
Artichoke, Herb, Microgreens, & Pecorino salad
Arugula and Goat\'s cheese salad
Apple Tart
The Dates
Poulet a la Moutarde with potatoes and green beans
