Hors d’ oeuvres:
• Roasted Grape Crostini: roasted grapes | honey ricotta | balsamic glaze | garnished with micro greens
• Pit Beef Crostini: roasted beef | horseradish cream sauce | au jus glaze | garnished with micro watercress
• Mini crab cakes: crab cakes with a djon aioli
• Mini tacos: guacamole inside a crispy mini taco | marinated red onions | served on top of a lime | served with mini margaritas

1st Course:
Arugula salad: mixed greens | arugula | cherry tomatoes | dried cranberries | candied lemon zest | served inside an edible cheese bowl

2nd Course:
Steak and Lobster:
Filet Mignon | saffron lobster tails | sauteed asparagus garnished with homemade garlic potato chips

Lemon panko chicken:
Lemon panko breaded chicken | steaks frites | lemon butter sauce over the chicken

3rd course:
Crème Brulee Ice cream:
Crème Brulee flavored ice cream | topped with crème brulee sugar coating | raspberry powder
Other Infomation

My name is Chef Raymond McNeal. Please feel free to message me with any thoughts or questions.

This menu also includes a server.

Also open to any other suggestions. It would be an absolute honor to be part of this special day

Meal for 23 on 07 March 2021

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