Appetizer
Fresh Lump Crabcakes - Prepared with a Touch of House Mayo and Toasted Breadcrumbs
Salad
Roasted Beet and Green Apple - With Basil Mint and Baby Greens
Main Course
Grass Fed Beef Tenderloin - Grilled and Finished with Unfilitered Ilyrian Gold Oilve Oil Flaked Sea Salt and Charred Rosemary
Wild Caught Jumbo Shrimp - With Tomato Feta and Mountain Oregano
Saffron Summer Vegetable Cous Cous - WIth Squash Eggplant Basil and Cherry Tomatoes
Grilled Zucchini Romesco - Local Zucchini cooked low and slow and finished with a Classic Sauce of Fire Roasted Red Peppers and Tomatoes with Toasted Pine Nuts and Soft Herbs
Dessert
Meyer Lemon and Olive Oil Cake - With Rosewater Whippped Cream and Fresh Berries
Other Infomation
Hello Robert
My name is Mirijana and I appreciate your interest. It would be a pleasure to work together and I havea ttached a sample menu that I think may work very well and of course if there is anything in particular that you are looking for I am always happy to accommodate special requests. My proposal includes all of the labor for menu planning and revisions, labor for shopping, the cost of the premium ingredients, labor for the offsite prep done in my commercial kitchen, labor for onsite cooking, service and clean up
