{Agnolotti Del Plin}
Fresh pasta with braised lamb, Grana Padano, truffled sugo
{Roasted Filet of Beef}
Creamed new potatoes, swiss chard, wild mushroom ragout, sauce bordelaise
{Salted Dark Chocolate Tart}
Valhrona Manjari ganache, oat and hazelnut Sablée, raspberry
{For the Kids}
Buttered noodles, braised short rib, butter lettuce salad, garlic bread, fudge brownies
Other Infomation
Linda,
I’d love to cook for you and your family and help you all celebrate! Hopefully this menu serves as an introduction to my writing style and some of the possibilities. If there’s 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 “Potion Number ” is unique yet approachable and refreshing and will drink very well alongside the snacks. Dinner starts with roasted local squash with delicious, seasonal and satisfying garnishes. Next, a hand made pasta course with braised lamb in a rich, flavorful sauce. I wrote roasted filet mignon for the entree with a classic and decadent bordelaise sauce. Finally an elegant dessert showcasing my favorite chocolate from Madagascar. I’d be happy to make the kids any of their favorites but wrote in a simple spread of pasta, salad, garlic bread and brownies for dessert.
Along with the food and cocktail spirits I’ll provide cooking equipment, utensils, ceramics, printed menus and table service. I’ve attached some photos of my work from my restaurant days. They aren’t specific to this menu since I try to personalize each proposal but hopefully you can gather my plating style and attention to detail. Please let me know if you have any questions, thank you for your consideration!
