First Course: Your choice of 1.) Rainbow beet salad with whipped ricotta, crushed pistachios, and balsamic reduction or 2.) Caprese with heirloom tomatoes, buffalo mozzarella, burrata, and chiffonade of sweet organic basil
Second Course: Your choice of 1.) Halibut steamed in white wine, fresh thyme, and butter with capers, kalamata olives and wild cherry tomato confit served over fresh rosemary roasted fingerling potatoes and tri-colored asparagus or 2.) Baked Alaskan salmon with fresh horseradish cream served over purple cauliflower purée and sautéed broccolini or 3.) Freshly handmade, sheeted, and cut onsite fettuccine tossed in aged parmesan, meyer lemon, fresh garlic, and baby spinach
Third Course: Your choice of 1.) Mint pavlova with strawberries brunoise and balsamic reduction or 2.) Bailey’s Irish Cream creme brûlée with fresh berry compote or 3.) Godiva dark chocolate ganache (I’ll happily write a 50th birthday message in dark chocolate on your wife’s dessert plate)
This sounds like such fun. Above I’ve designed a pork and shellfish-free menu I’m hoping you’ll love, but please don’t hesitate to reach out if you have other ideas/any questions and I’ll get back to you immediately. Thank you for your consideration Robert!
Meal for 8 on 07 September 2019
Rainbow beet salad
Fresh fettuccine (pictured with english peas and pancetta)
Salmon with horseradish cream (pictured with mashed yukon)