First course:
grilled fig & heirloom tomato caprese salad, pistachio pesto, buffalo Burrata, Wild rocket arugula & balsamic reduction

Second Course:
For the Men:
Sous Vide Cabernet Short Ribs, roasted garlic & goat cheese whipped Yukon potatoes, balsamic glazed Brussel sprouts & red wine Demi glacé sauce

For the Women:
Butter Poached Lobster Risotto, caramelized oyster mushrooms, grilled asparagus & chive oil

Third course:
Decadent chocolate pot de creme, toasted meringue & hazelnut brittle
Other Infomation

Hi Erica!

I just wanted to introduce myself. I am currently an Executive Chef and have not been on this platform for very long, but have over 14 years of culinary background. You are in very good hands.

I wrote this menu just for you and your guests, and accommodated your menu requests. Please contact me and let me know if there is something you would like changed.

Typically I would arrive 2 hours before dinner service and set the table with linens/dinnerware, menu cards and flowers. I would then begin prepping for dinner service (I bring all my own equipment). Once the last course goes out, I will start cleaning and packing up, leaving your kitchen as clean as I found it.

Please let me know if there is anything else I can help you with!

Thank you,

Lesa

Meal for 8 on 24 October 2020