Hors D'Oeuvres

First Course
Warm Tomato Soup - Roasted Bell Peppers + Maine Lobster


Gnocchi - Ricotta Dumplings + Bolognese + Sauteed mushrooms


Grilled Caesar - Hearts of Romaine + Traditional Caesar Dressing + Shaved Parmesan + Focaccia Croutons

Second Course
Pan-Seared Faroe Island Salmon + Citrus-herb Salad + Parsley Pesto + Buttered Asparagus


Roasted Top Sirloin - Rosemary Red Bliss Potatoes + Sauteed Haricot Vert


Milk Roasted Pork Loin - Rosemary Red Bliss Potatoes + Roasted Brussel Sprout

Third Course
Berry Tiramisu' - Layers of Rum Soaked Sponge Cake + mascarpone cream + Macerated Berries + Milk Chocolate Shavings
Other Infomation

Hi Debbie! Please take a look at the menu and let me know your thoughts.

Best Regards,
Your personal Chef Massimo.

Meal for 3 on 26 March 2018