* Choose the 4th Course from starter, appetizer, or entree
Starter (Choose 1)
Poached Pear Salad
Composed Salad of Aromatic Cinnamon Infused Wine Poached Pear, Baby Mixed Greens, Shaved Fennel, Tear Drop Tomatoes, Heirloom Cello Radish, Bermuda Onion, Tender Pea Shoots, Tarragon Vinaigrette.
The Portobello Salad
Composed Salad of Marinated Grilled Portobello Mushroom, Baby Kale, Endive Petals, Frisee Lettuce, Carrot Ribbons, Tart Granny Smith Apples, Smoked Tomato Jam, Balsamic Reduction & Finished with Citrus Herb Vinaigrette.
The Jewel Tone Roasted Beet Salad
Composed Salad of Roasted Garnet Red & Topaz Golden Beets, Arugula, Frisee Lettuce, Sorrel, Heirloom Cello Radish & Finished with Passionfruit Vinaigrette & Dried Apricot Coulis.
The Roasted Acorn Salad (Seasonal)
Composed Salad of Roasted Spear of Acorn Squash, Arugula, Frisee Lettuce, Sorrel, Bermuda Onion, Dried Cranberries, Toasted Almonds & Finished with Roasted Carrot Ginger Vinaigrette.
The Quinoa Salad
Composed Salad of Red & White Quinoa Timbale, Fire Roasted Red Peppers, Tomato Filet, Charred Sweet Corn, Fresh Cilantro, Green & Black Olive Tapenade, Tarragon Pesto & Finished with Roasted Carrot Ginger Vinaigrette.
Appetizers (Choose 1)
Farro & Fig Salad (Fall/Winter)
With Maple Tahini Fig Dressing, Arugula, Candied Walnuts, & Feta Cheese
With Tomato Chutney & Roasted Vegetables
with Fresh Ricotta Filling and Homemade Marinara Sauce
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 5 on 11 April 2021
Chocolate Bread Pudding with Mascarpone Cream & Dark Cherries