Appetizer: 3 Cheese Mac & Cheese topped with bread crumbs, truffle zest, bacon & parsley
Salad: California triple berry salad with feta, candied nuts & a citrus vinaigrette
Entree: Blackened seared local whitefish or chicken with a Lemon thyme Beurre Blanc cream sauce
Served with rosemary lemon roasted potatoes & balsamic lemon zested roasted rainbow vegetables
Dessert: Espresso chip pizooki topped with Vanilla bean ice cream
Other Infomation
Hi Brenton!
In preparing your 4-course menu I was inspired to create a menu full of Farm to Table Modern American Cuisine with a unique California fine dining twist.
If you have any questions feel free to click the message button and I will get back to you promptly.
I am open to changing up the menu to whatever preferences that you may have.
Thank you for the opportunity to cook for your wife's 50th birthday celebration.
