Appetizers

Collard Spring Rolls
Collards cooked in Fire Roasted Tomatoes & Smoked Turkey served with Chef's dipping sauce

Creole Crabcakes
Crabcakes prepared New Orleans style over
Maque Choux
(tomato corn salad)

1st course

Fall Salad
Super Greens, Heiloom Tomatoes, Blistered Grapes & warm Pecan Coated Goat Cheese with Lemon Tumeric Vinaigrette

2nd course

Julia Child's 40 Cloves of Garlic Chicken
Chicken cooked in Brandy, White Wine & Vermouth produce a stellar sauce
served with Country Bread

Side

French Beans/or
Roasted Butternut Squash


Dessert

Trio of Cheese with Berry Pear Compote
Other Infomation

Good morning: Seasoned travel chef interested in hearing from you. This is my suggested menu, but I am open to adjustments. I kept the carbs to a minimum, but yummy Mashed Potatoes are an added plus with this meal. Cheers and welcome to TAH.

Meal for 6 on 26 October 2018