Course 1 (choose 1)

Goat Cheese Roulade with Beet Puree & Tapenade

Brie & Bacon Jam En Croute with Caramelized Onions

Wild Mushroom Ravioli with Truffle Butter & Microgreens

Scallops with Carrots 3 Ways (Can be Made Vegetarian)

Beet Salad
With Blue Cheese Panna Cotta & Hazelnut Breadcrumbs

Course 2 (choose 1)

Kale & Apple Salad
With Pancetta, Candied Pecans, & Apple Cider Vinaigrette

Truffle Niçoise Salad
Shrimp, Fingerling Potatoes, Niçoise Olives, Asparagus, Haricot Vert,
Heirloom Tomatoes & Spinach with Truffle Vinaigrette
(Vegetarian Option Available)

Harvest Soup
With Butternut Squash, Sweet Potato, Carrots, Onions, Apples & a touch of Butter, Cream, & Maple Syrup

Course 3 (choose 1)

Braised Short Rib
with Sweet Potato Risotto & Swiss Chard

New England Lamb Chops
With Brown Sugar Balsamic Glaze, Wild Rice Stuffed Acorn Squash
& Roasted Carrots

Seared Duck
With Cauliflower Puree & Sautéed Winter Vegetables

Filet Mignon
Exotic Mushrooms, White Onion Puree, Baby Potatoes & Charred Broccoli

Roasted Airline Chicken Breast
With Brown Sugar Balsamic Glaze, Wild Rice Stuffed Acorn Squash
& Roasted Carrots

Vegetarian Option

Vegetable Terrine with Grilled Polenta & Eggplant Puree

or

Ratatouille & Caramelized Onion Tart with Red Pepper Coulis


Course 4 (choose 1)

Pumpkin Cheesecake
With Gingersnap Crust & Pecan Brown Sugar Bourbon Sauce

Sweet Potato Panna Cotta
With Almond Crumble & Spiced Oranges & Pomegranate Seeds

Carrot Cake
With Cream Cheese Frosting & Drunken Walnut Raisin Sauce

Sticky Toffee Date Cake
With Butterscotch Sauce & Vanilla Ice Cream

Chocolate Bread Pudding
With Mascarpone Whipped Cream & Dark Cherries

Smores Pot De Crème
With Graham Cracker Crumb, Chocolate Custard Filling
& Marshmallow Meringue

Banana Cake
With Caramel Sauce, Fresh Bananas & Almond Crumble
Other Infomation

I would like to take a moment to thank you for the opportunity to put this proposal together for you. I am dedicated to making this dinner a huge success. I pride myself in wonderful food and good service. I wanted to create a menu that was simple yet amazing while using ingredients that are in peak season. I hope this menu is pleasing to you if not you can press on the menu button and send me an email with any necessary changes. Looking forward to hearing from you soon. Chef Jaime
Meal for 12 on 27 October 2019

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