Hors D'oeuvres
Mini Crab Cakes - Tomato Jam + Lime-Chili Aioli
Filet Mignon Crostini - Seared Filet Mignon + Horseradish Sauce + Gorgonzola Cream
Avocado Bruschetta - Marinated Mozzarella + Roasted Cherry Tomatoes + Pomegranate Reduction

First Course
Beef Wellington - Roasted Beef Tenderloin + Mushroom Duxelles + Puffed Pastry + Port Demi Glace

Striped Bass - Pan-Seared + Smashed Chick-Pea + Sautéed Broccoli-Rabe

Cacio e Pepe - Traditional Roman Spaghetti + Pecorino Romano + Plenty of Coarse Black Pepper

Cauliflower Baharat
Grilled Caesar

Third Course
Warm Pear Tartlet + Crème Anglaise + Berry Compote

Chocolate Mousse Tart + Mango Sauce
Other Infomation

Hi Zahira! It was very nice talking to you. Attached is your final reviewed proposal based on your liking.
Please accept to firm up the date.

Best Regards,
Chef Massimo.

Meal for 12 on 07 October 2018