Amuse Bouche
(A gift from the Chef)

1st course
Shrimp Scampi

Gulf shrimp sauteed in Garlic, White Wine, White Vermouth and Butter served with Spaghetti Squash and Parmesan

2nd course
Crabcake Remoulade

New Orlean's style Creole Crabcake made with Premium Crab, Creole Spices and served with Remoulade

3rd course
40 Cloves of Garlic

In the spirit of Julia Child's hormone free Chicken is braised and Slowly roasted in White Wine, White Vermouth and Brandy with Herbs de Provence served with Red Bliss Potatoes and Rustic Bread

Brocoli Rabe

Sauteed in Olive Oil with Garlic

Flaming Bananas Foster

Bananas and Raisins are caramelized and set ablaze with dark rum served with Crepes and fresh Whipped Cream
Other Infomation

Good day Felipe: This is a fun meal of European influenced dishes with a bit of my own style. My food has bold flavors and is rustic in style. Feel free to reach out to me with any questions. Cheers, Chef Michelle

Meal for 6 on 30 March 2019