Amuse Bouche
(A gift from the chef)

1st course
Summer Salad

Super Greens, Heirloom Tomatoes, Roasted Beets, Strawberries, Pistacios and Strawberry Lime Vinaigrette

2nd course
Scallops Picatta

Sea Scallops pan seared and served with Lemon, Butter, White Wine and Capers over Polenta

3rd course
Chilean Sea Bass

From the Sea Chilean Sea Bass oven roasted in Parchment Paper served over Tuscan Kale Salad

Dessert
(TBD)

Birthday cake for 2 or a tasting plate
(We can discuss a customized birthday cake or tasting plate with my Pastry Chef)
Other Infomation

Good afternoon: I listened to your request and have put together an appropriate proposal. My photos will not be exact to my proposed menu to you. Please see my photo gallery and reviews.

Chef Michelle

Meal for on 01 January 1970