Amuse Bouche:
Short Rib Croquette with Lemon Aioli

OR

Crispy Cheese Bread Served with a Sun-Dried Tomato Tapenade

1st Course:
Chicory Salad Served with Raddichio, Belgian Endive, Fresh Apples, Guava Vinaigrette, Goat Cheese, Pickled Fennel, Candied Walnuts and Fresh Dill

OR

Fall Salad Served with Roasted Butternut Squash, Spinach-Arugula Mix, Couscous, Candied Walnuts, Curry Vinaigrette, Shaved Pecorino Cheese and Pickled Apples

OR

Roasted Beet Carpaccio Served with Local Roasted Red Beets, Warmed Herb Goat Cheese, Toasted Marcona Almonds, Tarragon Vinaigrette and Orange Zest

2nd Course:
Ahi Tuna Sashimi Served with Fresh Local Tuna with Fresh Ginger, Citrus Oil, Pickled Red Onion, Cilantro Ponzu , Sesame Seeds, Scallions and Shiso

OR

Spiced Shrimp Tostada Served with Fresh Local Shrimp, Edamame Guacamole, Queso Fresco, Pickled Red Onion, Radish and Micro Cilantro

OR

Local Charred Brussel Sprouts Served with Crispy Pork Belly, Housemade Kimchi, Crispy Shallots, Sesame Seeds and Scallions


3rd Course:
Pan-Seared Seasonal White Fish Served with Charred Zucchini, Garlic-Potato Puree, Caper Beurre Blanc and Fresh Dill

OR

Handmade Fettuccine Served with Short Rib Ragù, Preserved Lemon, Pecorino Cheese and Fresh Basil

OR
Duck Magret Served with Potato au Gratin and a Charred Orange and Wildflower Honey Sauce

4th Course:
Crème Fraîche Panna Cotta Served with Seasonal Berry Jam, Brown Butter Crumble and Lemon Granita

OR

Lavender and Wildflower Honey Crème Brûlée Served with Whipped Cream and Seasonal Fruit

OR

Dark Chocolate Cremeux, Coffee Bean and Mixed-Nut Praliné, Passion Fruit Pastry Cream and Caramel Sauce
Other Infomation

Hello, Emily
I would love to do this dinner for you and your guests. My goal is to fulfill your expectations with my menu, but if you would like to change anything, please don't hesitate to ask--especially if there are any dietary restrictions. I'm here to make sure you turn off your minds for a couple hours and enjoy this culinary experience.
I do not have photos of the whole proposed menu, but I added some dishes of mine so you can see my work.

Meal for 6 on 12 December 2020

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