Amuse Bouche: My mother Nancy’s recipe deviled egg topped with salmon roe
First Course: Pan seared jumbo scallops served over sweet pea and fresh basil crema with pancetta crumble
Second Course: Rainbow beet salad with whipped ricotta, aged balsamic, and crushed pistachios
Third Course: Fresh Chesapeake Bay oysters served over crushed ice with peppercorn mignonette, hot sauce, and fresh lemon
th Course: Jumbo lump Maryland crab cakes topped with citrus aioli served with duck fat infused pommes puree and crisp asparagus
Palette Cleanser: Lime cured watermelon with feta and micro mint
Fifth Course: Fresh basil and white chocolate panna cotta served with fresh seasonal berry compote, hand whipped Madagascar vanilla bean cream and locally grown edible flowers and a little birthday message in dark chocolate on everyone’s plates!
Other Infomation
Hello Lauren, 😊
I love this idea! Truly good girlfriends are so special and deserve to be celebrated. I grew up primarily in New England, so working with fresh seafood feels very much like home. I’d love to be the one to create a delicious and truly memorable birthday evening for everyone. Above, I’ve designed a seasonally (and health) conscious fresh seafood forward menu per your specifications that I’m hoping you’ll love and consider for everyone. That said, if you have other ideas or questions, please do not hesitate to message me and I will happily get right back to you! You should feel so excited about your final menu selection. Thank you for your consideration Lauren! I hope to hear from you!
