1st course

Ceviche Tini
White Fish cooked in an acid bath topped with Avocado Mandarin Salad

2nd course

Winter Salad
Super Greens, Roasted Beets, warmed Pecan Coated Goat Cheese with Champagne Vinaigrette

3rd course

New Orleans Crabcake
Maque Choux
Lump Crab with Creole Spices coated in Panko over Creole Succotash

4th course

Shrimp Scampi
Tradional Gulf Shrimp sauteed in White Wine, Garlic and Parmesan served over Spaghetti Squash or fresh Pasta

Rustic Bread


Flourless Chocolate Cake for 2 with Whipped Cream and Seasonal Berries
Other Infomation

Good afternoon: I am a veteran travel chef interested in creating an ideal culinary experience. Open to collaborating with you and willing to accomodate adjustments of menu. See my profile to learn more about me and read my reviews. Chow for now. Chef Michelle

Meal for 2 on 15 December 2018