Phyllo Wrapped Brie - With Fig Preserves and Toasted Walnuts
Salad
Bistro Salad - Oak Leaf and Butter Lettuce Robust Lemon Olive OIl Tarragon and Chive
Main Course
Steak Au Poivre - Prime Filet Mignon with a Cognac Cream and Pepper Sauce
Sole Menuire - Local Winter Sole with Warm Butter Lemon Parsley and Capers
Roasted Fondant Potatoes - With a House Made Creme Fraiche and Aged Balsamic Pearls
Haricot Verts - With Shallots and Almonds
Dessert
Meyer Lemon and Olive Oil Birthday Cake - With a Rosewater Whipped Cream and Fresh Berries
Other Infomation
Hello Monica
My name is Mirijana and I appreciate your interest. It would be a pleasure to work together and I have attached a sample menu that I think may work 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 for this menu includes all of the labor for menu planning and revisions, labor for shopping, the cost of the permium ingredients, labor for offsite prep done in my commercial kitchen labor for onsite cooking service and clean up and for 8 guests I will also bring a sous chef
