First Course (Choose 1)

Farro & Fig Salad
with maple Tahini Fig Dressing
Arugula, Candied Walnuts & Feta Cheese

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

Beet Salad
With Feta, Toasted Hazelnuts, Orange Segments & Fennel Tossed in White Balsamic Vinaigrette

Course 2 (Choose 1)

Homestyle Italian Meatball
With Fresh Ricotta & Microgreens

Sweet Potato Ravioli
With Brown Butter Sauce, Spiced Pecans & Fried Sage

Tuna Crudo
with Blood Orange, Pickled Shallots, Sesame Dressing

Seafood Bisque
With Burrata, Toasted Croutons, Parmesan Crisp, & Microgreens

Third Course (Choose 1)

Coq au Vin
Chicken Stewed in Red Wine with Mushrooms, Pearl Onions, Roasted Baby Potatoes, and Heirloom Carrots

Surf & Turf
Filet Mignon & Lobster Tail Served with Roasted Garlic Mashed Potato & Broccoli Rabe

Braised Short Rib
With Fondant Potatoes, Heirloom Buttery Carrots, Celeriac Puree & Swiss Chard

Rack of Lamb
Dauphinois Potatoes, Haricot Vert & Heirloom Carrots

Slowly Braised Lamb Shanks in
With Polenta & Asparagus

Wine Braised Duck Parpadelle
With Swiss Chard & Cherries

Pan Seated Salmon
Wild rice pilaf, Asparagus & Hollandaise Sauce

Bronzino Vera Cruz
With Jasmine Rice & Grilled Asparagus

Fourth Course (Choose 1)

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

Pecan Pie Sundae
Caramel & Pecans Pound Cake, Salted Caramel Ice Cream,
Candied Pecans & Toffee Sauce

Buttermilk Panna Cotta
With Roasted Pears

Pumpkin Spice Creme Brulee
With Candied Pecans & Pomegranate

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 your dinner a huge success. I pride myself in wonderful food and great 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 send me a message with any necessary changes and I will be happy to accommodate you and your guests if possible. Looking forward to hearing from you soon, thank you for your consideration. Chef Jaime

Meal for 10 on 29 February 2020