First Course: Your choice of 1.) Roasted rainbow beet salad with whipped ricotta, crushed pistachios, and balsamic reduction, 2.) Meyer lemon and fresh thyme seared jumbo sea scallops (can be omitted for vegetarian) over belgian endive caesar with warm brioche croutons or 3.) Caprese tower with heirloom tomatoes, fresh mozzarella, burrata, and sweet organic locally grown basil
Second Course: Your choice of 1.) Pan seared duck breast with fresh blackberry compote served over duck fat infused yukon purée and roasted -colored asparagus or 2.) Filet mignon, seared to each of your personal preferences, topped with red wine demi glace (alcohol will be cooked off) over fresh rosemary roasted fingerlings and sautéed hericots verts or 3.) Fresh halibut steaks steamed “en papillote” with white wine, whole butter, fines herbs, and wild cherry tomato confit served over champagne risotto and sautéed baby spinach or 4.) Baked Alaskan salmon filet with fresh horseradish cream, black peppercorn, english cucumber served over purple cauliflower purée and tri-colored asparagus
Vegetarian Second Course: Your choice of 1.) Classically prepared ratatouille with finely sliced organic eggplant, red pepper, squash, zucchini, and red bliss potatoes baked in an heirloom tomato and fresh herb infused broth or 2.) Handmade, sheeted, and cut fresh onsite (I have a pasta roller and dryer) fettuccine tossed in fresh puttanesca sauce (kalamata olives, capers, garlic, tomatoes, lemon, fresh herbs) or carbonara (freshly ground parmesan, which is pasteurized, butter, fresh ground pepper, sweet peas)
Third Course: Your choice of 1.) Bailey’s Irish Cream creme brûlée or 2.) Godiva dark chocolate “pliable” ganache or 3.) Fresh mint pavlova (each of the three served with Madagascar vanilla bean hand whipped cream, fresh berry compote, and edible flowers—if there is a special occasion like a birthday or anniversary, I will happily write a message in dark chocolate on the guest(s) of honor’s plate(s)
Other Infomation
Hello Daniel,
This sounds like a lovely time. Small, intimate dinner parties are really my favorite. Above, I’ve designed a french forward menu with vegetarian friendly options. Any cheese will be pasteurized or can be omitted for the expecting mother. I’ve incorporated several options so you don’t feel restricted. Please do not hesitate, however, to reach out if you have other ideas/any questions and I will get back to you immediately. Thank you for your consideration Daniel!
Cheers,
Meg
