Summer 2020 3-Course Menu


First Course

Lobster Ravioli
In Lobster Foam & Microgreens

Second Course

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

Entrée

Beef Loin with Peppercorn Sauce
With Butternut Squash Puree, & Sautéed Asparagus. (5)


Pan-Seared Salmon
With Wild Rice Pilaf & Asparagus with Hollandaise Sauce. (3)


Dessert (Choose 1)

Guinness Cast Iron Skillet Brownie
With Whiskey Ice Cream, Burnt Irish Caramel, Chocolate Sauce
& Chocolate Whipped Cream Topped with Dark Cherries

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 8 on 29 August 2020