1st course: starter
ROASTED GRAPE CROSTINIi:
Toasted baquette | roasted grapes (cooked in balsamic) | seasoned ricotta | balsamic glaze | lemon zest | spiced honey | garnished with micro greens

2nd course:
STUFFED LOBSTER TAILS:
Crab stuffed lobster tails | saffron butter sauce | topped with toasted Italian breadcrumbs
(Would make a hierloom tomato salad for the vegetarian: my version of a tomato, basil, mozzarella)

3rd Course:
SHRIMP SCAMPI TORTELLINI:
Tortellini tossed in garlic and oil | roasted Tiger prawns | drizzled with a "shrimp tomato sauce"
(Would remove the shrimp for the vegetarian)

4th course
CREME BRULEE:
vanilla bean creme brulee | raspberry coulis | creme anglaise creme sauce | raspberries | garnished with a freeze dried raspberry powder
Other Infomation

My name is Chef Raymond McNeal. I wanted to serve the scampi because the shrimp could easily be removed for the vegetarian. It would be more like a "pasta aglio e olio"

I would also bring a server with me.

Please feel free to message me with any thoughts or questions

Meal for on 01 January 1970

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