Starter:
Prosecco & Nibbles Cheese & Charcuterie Board: imported & domestic cheese selection, cured meats, wildflower honeycomb, seasonal jam, fresh & dry fruit, candied nuts, artisan crackers & sliced focaccia

1st:
Grilled Fresh Figs & Burrata Caprese Salad, Baby Heirloom Tomato, Pistachio Pesto, Smoked Maldon Sea Salt, Micro Herbs

Served with Soave White Wine

2nd:

Herb Crusted Beef Tenderloin & Sea Scallop Duo, Marscapone Creamy Risotto, Grilled Asparagus, Red Wine Demi Sauce

Served with Chianti

3rd:
Chocolate Pot De Creme, Caramel Sauce, Toasted Meringue, Hazelnut Brittle Crumble

Served with a Port style wine, or possibly a Rose
Other Infomation

Hi there,

I just wanted to introduce myself and I would be happy to do this small dinner for you. I have over 14 years in the culinary industry and am currently the Executive Chef at a well known catering company in San Diego. You are in good hands!

I created this menu just for you. I paired wine with each course starting with a grazing board for you and your guests. I would typically arrive 1-2 hours before your dinner begins, set the table and begin to prep. I can bring a server to help pour wine during each course and of course we would leave your kitchen as clean as it was when we arrived.

Please take a look at the menu and let me know if there’s any suggestions at all or menu changes you’d like to see. We could go more rustic with fresh pasta & and more traditional dishes. Let me know!
Thank you and looking forward to hearing back from you!

Chef Lesa

Meal for 8 on 13 November 2020