First Course

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

Second Course

Harvest Soup
With Butternut Squash, Apple, Carrots & Spices

Third Course

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

th Course

Tuna Tartare
With Caviar, Kimchi Aioli & Avocado Cream

Fifth Course

Tuna Crudo
With Blood Orange, Pickled Shallots, Pickled Cucumber & Spicy Vinaigrette

th Course

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

th Course

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

h Course

Crème Brûlée
Traditional French Custard with A Crisp Caramel Top
Served with Fresh Berries & Whipped Cream

For 13 guest I will have 2 helpers if guest count goes to 11 or below I will have 1 helper.

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 with any necessary changes. Looking forward to hearing from you soon. Chef Jaime

Meal for 13 on 09 January 2021