First Course: Your choice of 1.) Caprese salad with fresh buffalo mozzarella, heirloom tomatoes, burrata, and sweet organic basil or 2.) Rainbow beet salad with whipped ricotta, crushed pistachios, and balsamic reduction or 3.) Meyer lemon and fresh thyme seared jumbo sea scallops or shrimp served over belgian endive caesar with warm toasted brioche croutons
Second Course: Your choice of 1.) Filet mignon pan seared with fresh butter to each of your preferences, topped with red wine demi glace and served over duck fat infused yukon mash and tri-colored asparagus or 2.) Baked Alaskan salmon with fresh horseradish cream and fines herbs served over english cucumber with fresh rosemary roasted fingerlings and sautéed hericots verts or 3.) Fresh handmade, sheeted, and rolled onsite (I bring my pasta roller everywhere) fettuccine tossed in carbonara with aged parmesan, crispy pancetta, whole sweet butter, fresh cracked pepper, english peas and topped with prosciutto di San Daniele or 4.) White wine and fresh thyme steamed halibut steaks with wild cherry tomato confit, kalamata olives, and capers served with lemon risotto and sautéed broccolini with maple bacon
Third Course: Your choice of 1.) Bailey’s Irish Cream creme brûlée or 2.) Godiva dark chocolate “pliable” ganache or 3.) Fresh mint pavlova or 4.) Miniature handmade vanilla bean donuts served warm (all desserts served with fresh seasonal berry compote and edible flowers) Note: I will happily write a birthday message in dark chocolate on the guest of honor’s plate Mark.
Above I have submitted to you a fusion forward menu designed for your birthday celebration that I’m hoping you’ll love, but please do not hesitate to reach out if you have other ideas/any questions and I will get back to you immediately. I tried to provide you with a few options for each course so that you don’t feel limited. Thank you for your consideration Mark! Hope to hear from you!