Super Greens, Heirloom Tomatoes, Roasted Beets, White Balsamic marinated Strawberries and Pistachio Dust tossed in Strawberry Lime Vinaigrette
2nd course
Oxtail Marmalade
Oxtails are braised cooked down in a Port Reduction with Aromatics pulled off the bone and served over creamy Polenta
3rd course entree 1
New Zealand Baby Lamb Chops
Miso Red Wine Reduction marinated Baby Lamb Chops are pan seared served with Creamed Yukon Gold Potatoes, Seasonal Vegetables & Blueberry Ginger Coulis
Or/
3rd course entree 2
Blackened Salmon
Wild Salmon, Cajun Spiced, pan seared, served with Seasonal Vegetable and Hasselback Potatoes
French Baguette
Dessert
Flour-less Chocolate Cake
Made with Premium Chocolate served with Whipped Cream & Seasonal Berries
Other Infomation
Good day Michelle. My influence is very straight forward working with farm to table ingredients. Salad Greens vary based upon Market Availability. Please feel free to reach out to me with questions. Very flexible with menu adjustments. Cheers,
