Amuse bouche: Yukon gold potato knish
Trout roe, creme fraiche, chive

1st course: king crab and avocado cannelloni
Miso emulsion, pink grapefruit, radish salad

2nd course: duo of beef
Red wine braised short ribs, sous-vide prime sirloin, roasted salsify, pearl onions, bacon lardons, sauce soubise

3rd course: molten chocolate cake
Vanilla whipped cream, raspberry coulis, mint syrup
Other Infomation

Hello Barbara,
I happy to see that you are interested in my profile. Here is a menu proposal based on your meal request. Let me know what you think. I would be happy to make any changes to suit your taste and event needs.


Meal for on 01 January 1970