Choose either an Appetizer Salad or An Appetizer

Appetizer Salads

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

Farro & Fig Salad
With Maple Tahini Fig Dressing, Arugula, Candied Walnuts, & Feta Cheese

Warm Goat Cheese Salad
With Baby Kale, Blistered Grapes, Toasted Walnuts, Applewood Smoked Bacon, & Walnut Vinaigrette

Endive & Pear Salad
With Arugula, Candied Pecans, Blue Cheese & White Balsamic Vinaigrette

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

Shaved Brussel Sprout & Kale Salad
With Candied Pecans, Pomegranate, Verjus Dressing & Truffle Cheese

Maine Lobster & Avocado Salad
With Heirloom Tomato Carpaccio, with Arugula, Endive, Red Onion & White Balsamic Vinaigrette

Roast Breast of Duck
With Mixed Berry Glaze, Arugula, Radicchio, Pomegranate, & Rainbow Carrots with Red Wine Vinaigrette

Seared Sesame Crusted Tuna
With Cucumber, Radish, Avocado, Edamame, On Baby Greens on Sesame Miso Dressing


Italian Meatball
With Fresh Ricotta

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

Tuna Crudo
With Blood Orange, Pickled Shallots, Asparagus & Sesame Vinaigrette

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

Brûlée Figs, Serrano Ham, & Burrata
Endive, Marcona Almonds, Balsamic Reduction, Extra Virgin Olive Oil, Italian Sea Salt

Tomato, Fresh Mozzarella, & Prosciutto Di Parma
Extra Virgin Olive Oil, Balsamic Reduction, Italian Herbal Salt, & Basil

Grilled Octopus
With Smoked Potatoes, Radish, Pickled Red Onions, Chilies, Cilantro Pesto & Balsamic Reduction

Fresh Spring Roll
With Spicy Peanut Dipping Sauce

Entree (Choose 1)

Coq au Vin
Chicken Stewed in Red Wine with Mushrooms, Pearl Onions, Roasted 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, Sweet Potato Puree & Swiss Chard

Rack of Lamb
Dauphinois Potatoes, Haricot Vert & Heirloom Carrots

Slowly Braised Lamb Shanks in Tomatoes
With Polenta & Asparagus

Beef Filet with Peppercorn Sauce
With Butternut Squash Puree, & Sautéed Asparagus

Shepherd’s Pie
With Braised Lamb Shoulder, Heirloom Carrots & Haricot Vert

Pan-Seared Salmon
With Wild Rice Pilaf & Asparagus with Hollandaise Sauce

With Lemon, Caper, Tomato & Asparagus Sauce on Roasted Garlic Mashed Potato & Spinach

Dessert (Choose 1)

Apple Tart Tatin
With Salted Caramel Ice Cream

Sticky Toffee Date Cake
With Toffee Sauce & Vanilla Ice Cream

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

Southern Bread Pudding
With Candied Pecans & Spicy Bourbon Sauce

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

Pear & Apple Crisp
With Vanilla Ice Cream

Flourless Chocolate Cake
With Whipped Mascarpone Cream & Triple Berry Sauce

Flourless Almond Torte
With Whipped Cream & Fresh Berries

Crème Brûlée
Served with Fresh Berries & Whipped Cream
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 8 on 15 February 2020