Passed Canapes
Collard Spring Rolls
Sauteed Collards in Fire Roasted Tomatoes with Applewood Smoked Bacon

Mini Salmon Croquettes
Fresh Salmon and Smoked Salmon Panko Coated served with Harissa

Pissaladiere
Bite sized Flatbread Carmelized Onions, Olives and Anchovies

Ceviche Tini
Market Fresh Fish or Shell Fish cooked in Citrus Acid with Mandarin Avocado Salad (customer to decide fish selection)

1st Course
Carolina She Crab Soup
Lump Crab Meat, Cream and a hint of Nutmeg

2nd Course
Winter Salad
Super Greens, Heirloom Tomatoes, Roasted Sweet Potatoes, Fried Goat Cheese tossed in Senegalese Peanut Vinaigrette

3rd Course
Prime Meets Gulf
Bone in Prime Rib or/
Filet Mignon topped with Garlicky Gulf Shrimp

Sides
Herb Roasted Red Bliss Potatoes or/ Blue Cheese Mashed Potatoes
Hericovert Almondine or/
Brussel Sprouts with Bacon
Dinner Rolls

Dessert Course
Flourless Chocolate Cake or/ Classic Chocolate Souffle with Fresh Whipped Cream and Seasonal Berries
Other Infomation

Good day. I am a seasoned Chef and event planner working between and the DMV. A real Southern gal with a charming and easy going demeanor. In other words, it's my suggested menu, however I am flexible and open to your desires. Please see my profile for reviews. Shoot me an email if you would like at anytime. I would recommend a server and can book one if you'd like. My quote will not include a server at this time.

Meal for 6 on 20 October 2018