{Smoke and Mirrors}
Banhez mezcal, tequila reposado, allspice tea, citrus oleo saccharum

Hors d’ oeuvres
v{Roasted Crimini Mushroom} baby spinach and artichoke
{Tarte Flambée} caramelized onion, Nueske’s bacon, Gruyere cheese
{Braised Short Rib} Red wine reduction, crispy shallot, brioche
v{Chickpea Salad Slider) apricot, lemon and herbs
{Jonah Crab} espelette pepper aioli

{Marinated Stone Fruit}
Burrata, baby arugula, pistachio, white balsamic and cabernet vinaigrette
Can be modified vegan

{Roasted Diver Scallops}
Sweet corn soubise, Parisian gnocchi, Brussel’s sprouts, preserved lemon
Or
v{Delicata Squash}
coconut curry, sweet plantain, lime leaf, chili lime peanut, heirloom cherry tomato

{Roasted Filet of Beef}
truffled potato terrine, wild mushroom ragout, sauce bordelaise
Or
v{Roasted Cauliflower}
lentil du puy, caramelized onion, golden raisin, turmeric apples, fresh mint

v{Chocolate and Peanut Butter Parfait}
Valhrona Manjari ganache, peanut butter cremeux, espresso gelee, honey foam
Other Infomation

Hi Julie,

Below you’ll find the menu I’ve written for you and your guests to help celebrate your sister’s birthday. This copy should serve as a draft to introduce you to my writing style and some of the possibilities. If there is anything you’d like changed I’ll be happy to work with you to get everything just right.

I’d start with a cocktail and hors d'oeuvres. The smoke in mirrors is a classic and one of my favorite cocktails; it’s unique, balanced and bright. I think the grouping of snacks has a good variety of flavor to offer everyone a favorite.

For dinner I’d start with local macerated stone fruits. I get them every week at my local market; they’re always sweet, tender and delicious.

Next I’d offer a seafood course of diver scallops or curried squash. Next, roasted filet mignon with truffled potato or cauliflower with caramelized onion and golden raisin. Finally a chocolate and peanut butter parfait. I’d be happy to serve the kids this menu or offer them fresh buttered noodles, steamed corn, a garden salad and brownies.

Along with the food and cocktail spirits I'll provide ceramics, table service, cookware and printed menus. I’d love to help make this a memorable evening for you, let me know if you have any questions. I’m looking forward to hearing from you!
Meal for on 01 January 1970

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