Starter:
Roasted grape crostini:
roasted grapes | seasoned ricotta | balsamic glaze | micro greens

1st course:
HEIRLOOM SALAD:
heirloom tomatoes | torn basil | balsamic glaze | burrata cheese | micro greens garnish
Or

Arugula Salad:

Arugula | mixed greens | lemon viniagrette | dried cranberries & raisins| pomegranate vinaigrette | served inside an edible parmesan cheese bowl

2nd Course:
SEARED SEA BASS:
sea bass | carrot puree | roasted Brussels sprouts & asparagus | edible flower greens
Other Infomation

My name is Chef Raymond McNeal. I wanted to offer items that would have a summer feel.
Other options include ribeye or tomahawk steak with spinach butter & cauliflower puree. I would love to work out this menu with you. Please feel free to message me with any questions or comments

Meal for 2 on 25 June 2019