Hi Victor this is the $100 per person menu, you would need to increase the budget for me to put in the correct price

Charcuterie Platter for guest to snack on 1 hour before dinner


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

Tri Colored Caesar
Romaine & Radicchio Lettuce, Pumpernickel Garlic Croutons, Pancetta Bacon & Homemade Caesar Dressing

Harvest Soup
With Butternut Squash, Apple, Carrots & Spices

Cream of Mushroom Soup
With Wild Mushrooms & Truffle Oil

Spicy Tomato Soup
With Truffle Burrata & Grilled Cheese


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

Hand Cut Beef Tartare
Topped with Quail Eggs, Cornichons, Whole Mustard, Capers & Toasted Baguette

Pan Seared Duck Breast
with Berry Glaze, Duck Confit Potatoes & Pickled Cranberries

Brûlée Figs, Serrano Ham, & Burrata
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

Oysters & Pearls
Brûlée East Coast Oysters, With Black Garlic Fontina Sauce Then Topped with Caviar

Smoked Trout Rillettes
Mache, Salmon Roe & Brioche Toast

Short Rib Egg Roll
With Spicy Aioli

Pasta Puttanesca

Pasta Pomodoro

Garganelli Bolognese
With Parmesano Reggiano

Pesto Pasta
Topped with Fried Eggs

Squid Ink Pasta
With Shrimp, Lobster Stock, Garlic Chili Oil, Parmigiano, Tomato Sauce, Cherry Tomato & Basil

Entrée (Choose 2)
For example 5 people get beef and 5 people get fish


Coq Au Vin
Chicken Stewed in Red Wine With Mushrooms, Pearl Onions, Roasted Potatoes, And Heirloom Carrots

Stuffed Airline Chicken Breast
With Wild Mushroom Risotto & Broccolini

Hearty Stuffed Quail
With Farro, Roasted Mushrooms & Roasted Brussel Sprouts

Pan Roasted Duck Breast
Parsnip Puree, Sautéed Kale & Plum Jus

Buttermilk Fried Cornish Hen
With Autumn Succotash & Sweet Potato Puree

Duck Ragu
Parpadelle With Red Wine Braised Duck, Swiss Chard and Dried Cherries


Apple Cider Brined Stuffed Pork Chops
With Apple Butter & Kale on Mashed Sweet Potatoes


Braised Short Rib
Purple Sweet Potato & Braised Red Cabbage

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

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

New York Strip
Carrot Puree, Duck Fat Potatoes, Roasted Onion, Creamed Spinach & Demi-Glace

Chile Marinated Hanger Steak
With Asparagus, Creamed Corn, Roasted Potatoes & Mojo Verde

Veal & Sage Ragu
Over Garganelli Pasta

Za'atar Spiced Rack of Lamb
Dauphinois Potatoes, Haricot Vert & Heirloom Carrots

Slowly Braised Lamb Shank
With Mushroom & Truffle Mac & Cheese

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

Lamb Pot Pie
With Heirloom Carrots & Haricot Vert with Velouté

* All Guests Are Being Served the Same Selection in Each Course

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 10 on 13 February 2021