BY: CHEF VINCENT

FIRST COURSE
COUNTRY SALAD
Arugula with asparagus, toasted walnuts and goat cheese with a light Lemon Dijon Vinaigrette.

SECOND COURSE


Olive Tapenade
Olive Tapenade on crostini, kalamata olives, green olive, roasted peppers, and brie. .

THIRD COURSE
Slow Roasted Prime Rib
Served with seasonal vegetables and garlic mashed potatoes

DESSERT
Tira Misu Mousse
Other Infomation

I am new to this platform but not new to cooking I have over 30 years experience in creating dinner parties, private events and cooking classes. I created a sample menu for you, if you need any changes or would like me to design another menu option please let me know. My proposal includes a server for dinner service and clean up.

Meal for 12 on 29 April 2021