I just received your request for service on March 9th. I would like to submit my proposal for the birthday celebration.
Let us start with a few nibbles and bubbles you supply the bubbles and I will supply the nibbles.
Ahi Poke in Persian Cucumber Cups
Baked Lobster Ravioli
Once you have all sampled the nibbles then as you sit at the table where you will be served your choice of the following
1st course please select 1
Chicken n' Waffles
Although not a classic french dish savory black truffle waffle with a seasoned chicken tenders served with a honey sriracha sauce
Spears and des ouefs
Asparagus Spears with poached egg, truffles and tarragon aioli
chilled heirloom bruschetta with a sous vide poached egg on a garlic crostini
2nd course please select 1
normandy style crab salad served with a lime and champagne dressing
Duck salad Lyonnaise
a little twist on a classic salad nicoise with smoked duck and sausage instead of tuna
Buratta with Tatters
fresh mozzarella with yukon golds and baby spinach
3rd Course please select 1
Surf and Turf
bacon wrapped sirloin served with a red wine demi glace and accompanied with sage butter poached tiger shrimp
Fillet of sea bass 'au Pistou'
a way into summer sea bass served with french style pesto sauce with summer vegetables
Herb and Dijon Lamb
herb and mustard crumb imparts a sublime flavour on lamb, with a mint flavored au jus,
4th Course select 1
Tahitian Vanilla infused cream finished with a caramelized crust
classic french dessert of a chocolate cake with a warm chocolate ganache center
Raspberry and Peach Mille-Feuille
this towering dessert layers of puff pastry laced with citrus creme, peaches and raspberries.
My name is Chef Asheesh and I am a third generation culinary professional who was classically trained in France, Italy and England. I had some great chefs who I learnt from, Marco Pierre White, Albert and Michelle Roux, George Blanc and Joel Robuchon. I wanted to give you a choice to make for your event rather than tell you what you should have. I know you have a couple of younger diners who may want to change an ingredient or two so I am happy to work answer any questions