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.
