1st course:
Brunch Crostini:


AVOCADO TOAST CROSTINI:
avocado puree | baby hierloom tomatoes | balsamic glaze | garnished with micro herbs
or
ROASTED BERRY CROSTINI:
strawberries | blueberries | honey | seasoned ricotta | spiced honey | mint


2nd Course:
FRENCH TOAST:
challah bread | cream cheese glaze | assorted fruit |


SIDES:
* SCRAMBLED EGGS
* BREAKFAST POTATO HASH


3rd Course:
CREPE BAR:
crepes with assorted fillings and toppings (I would like to agree of the toppings & sides with you)
—————————————————
1st Course:
ROASTED GRAPE CROSTINI:
Toasted baguette | roasted grapes | seasoned ricotta | spiced honey | balsamic glaze | lemon zest | micro greens


2nd Course:
HEIRLOOM TOMATO SALAD:
heirloom tomatoes | hand torn basil| | micro greens | burrata cheese | balsamic glaze


3rd Course:
CHILEAN SEA BASS:
pan seared sea bass | roasted carrot puree | heirloom tomatoes | baby potato
Other Infomation

My name is Chef Raymond McNeal. Feel free to message me with any thoughts or questions. I look forward to hearing from you.

Ive also uploaded a few other pictures of possible options.

This proposal also includes a server
Meal for 20 on 09 November 2020

Copyright Table at Home - Developed with WebPlanex