Starter:
Pan seared Maryland Crab Cake, Smokey Remoulade, Wild Rocket Arugula & Lemon

First Course:
Harvest Winter Salad, Candied Walnuts, Spiced Delicata Squash, Dried Cranberries, Feta Cheese & Rosemary Balsamic Vinaigrette

Second Course:
Slow Braised Cabernet Short Ribs, Roasted Garlic Yukon Gold Mashed Potatoes, Roasted Baby Carrots & Asparagus & Red Wine Demi Sauce

Third Course:
Pumpkin Spiced Bread Pudding, Vanilla-Bourbon Caramel Sauce & Vanilla Bean Gelato
Other Infomation

Hi Cat!
I love that your family still gets together for the holidays even when you’re all across the !

Anyways, I just wanted to introduce myself as I haven’t been on this platform very long but have over 14 years of experience in the culinary industry. Feel free to read my bio & see my pictures.
The menu I submitted has a winters/comfort feel to it, please let me know if you’d like a few changes to it. I am happy to accommodate!

Just to let you know how this
typically works: I usually arrive about an hour before dinner service, set the table for you and then get to cooking! I will flow the courses out according to how you fast or slow you are eating. I bring all of my own equipment, so I wouldn’t be disrupting any of your kitchen. Once the last course is out, I clean up and start to head out.

Please let me know if you have any other questions, happy to help! Thank you!

Meal for on 01 January 1970

Copyright Table at Home - Developed with WebPlanex