a Salad of Wild Maryland Argula with Candied Red Onions in a Reggiano Parmesan Red wine Vinaigrette with Toasted Pine Nuts
Maryland Jumbo Lump Blue Crab Cakes on a Bed of Fresh English Peas with a Spiced Corn Coulis
Seared Wild King Salmon with French Bean Almondine, a Citrus Reduction, Potato Gaufrette
French Vanilla Mascarpone Chantilly birthday cake made with Fresh Picked Blueberries, Blackberries and Raspberries and a Limoncello Syrup.
Other Infomation
Revised menu, contract will also include demo and interactive cooking class. I will provide my own cookware and plateware for dishes. Following the dinner I will also create a custom cookbook and photo album of the event in a PDF file.
i'm going to take my daughter berry picking from Butler's Orchard to use in the cake it's going to be amazing. Looking forward to the event.
