Hors d’Oeuvres
Brie Fritter - Raspberry Coulis
Brioche Crouton - Goat Cheese + Poached Pear

First Course (Please Choose One)
Baked Baby Artichokes - Goat Cheese + Hollandaise + Caviar

Asparagus Martini - Parmigiano Reggiano battered + Dry Martini Vermouth Sauce + Winter Black Truffle

Second Course (Please Choose One)
French Country Salad - Roquette + Roasted Walnuts + Asparagus + Roasted Beets + Goat Cheese + Shallot Citronette

Radicchio Salad - Oranges + Pickled Red Onion + Citronette

Quiche - English Peas + Gruyère + Bacon + Mixed Greens + Confit Tomatoes

Third Course (Please Choose one)
Loup de Mer Meuniere - Filet of Mediterranean Striped Bass + Lemon-Parsley Sauce + Potato Chateau + Ratatouille

Coq au Vin - Bone-in Chicken + Carrots + Pear Onions + Mushrooms + Cognac + Lardons + Red Wine + Potato Fondant

Rack of Lamb - Herb Roasted + Potato Fondant + Asparagus + Blueberry Sauce

Duck - Seared Duck Breast + Blueberry Demi-Glacé + Rainbow Carrots + Potato Fondant

th Course
Tarte Tatin - Upside Down Caramelized Apple Tart + Creme Fraiche
Other Infomation

Hi Julie, this is your Personal Chef Massimo. I would love for you to invite me into your Home, cook for you, your guests and make this celebration one to remember. Please review the attached proposal & let me know your thoughts about. If you like it, please accept to firm-up the date. I am here to help & answer all your questions. I bring my knives and all the groceries necessary to prepare the meal, I use the House pots, pans, kitchen utensils and tableware. We clean all the pots, pans and prep/clean surfaces.

Hire the Best!

Best Regards,
Chef Massimo.

Meal for on 01 January 1970