5th course: duo of beef
Red wine braised short ribs, sous-vide sirloin, roasted pearl onions and salsify, bacon lardons, sauce soubise
6th course: brandied cherry and chocolate bread pudding
Creme fraiche, lizard I cherry syrup
Here is a revised menu without so much seafood. I left the halibut because o think it will be a really nice dish. Also it is mild in flavor and should be enjoyable for all. Let me know what you think of the changes. Once we finalize a menu I will give you my advice on wine pairings.