Entrée:
Chiken breast, French whole grain mustard and cream sauce.
Served with:
Dauphinoise potatoes
Sautéed green beans with shallots, garlic and parsley
Arragula salad with aged balsamic vinegar and shaved parmesan reggiano
Dessert:
Fraisier with red wine and sugar marinated strawberries
Other Infomation
Hi Sam,
My name is Thierry, i am a chef from Corsica (an island between Italy and France) and i have recently moved to South Florida.
I hope you will like my menu and off course i can accomodate and change a few things should you wish to. Cooking for 2 people is "relatively" easy as long as i am prepared.