Hors D oeuvres: Cheese and charcuterie platter
Specialty cured meats, variety of cheeses, cured olives, smoked almonds, crostini
1st course: Classic Caesar salad
romaine hearts, caesar vinaigrette, parmesan tuile, crostini (dry white wine, french chardonnay or a sauvignon blanc)
2nd course: Hand made butternut squash raviolis
fried sage, brown butter jus (merlot or pinot noir)
3rd course: Pan seared diver scallops
lentil ragout, roasted pearl onions, pickled beets, beet demi-glace (merlot or cabernet sauvignon)
Dessert: "Bananas Foster"
Rum roasted banana, vanilla ice cream (TBD) (port, sauterenes or champagne)
Other Infomation
Hello Art,
Here is the menu. Included are the cheese and charcuterie board, the change in dessert and wine suggestions. Below is a rough timeline for the day of the event. Let me know if you have any questions
5:30pm - 7:30pm James to arrive (set up kitchen, Plate charcuterie and cheese)
7:30pm - 8:30pm Guests arrive and have cocktails and cheese board
8:30pm - 9:30pm Guests sit at table dinner begins. First and second course served
9:30pm - 10:30pm Third course and dessert served
10:30pm - 11:30pm James to clean kitchen and clear dinning area
