First and Second Courses (please choose 2): Your choice of 1.) Homemade arancini balls with fresh marinara for dipping or 2.) Bruschetta with fire roasted heirloom tomatoes toasted atop french baguette or 3.) My mother’s recipe deviled eggs topped with maple bacon or 4.) Petite crab cakes with lemon aioli and radish or 5.) Miniature loaded twice baked potatoes with white cheddar, sour cream, and steamed broccoli florets or 6.) Butter lettuce wraps with ground lamb, toasted chickpeas, lime, and whipped creme fraiche

Third Course: Your choice of 1.) Roasted rainbow beet salad with whipped ricotta, crushed pistachios, and balsamic reduction or 2.) Caprese tower with fresh mozzarella, heirloom tomatoes, sweet organic basil, and burrata or 3.) Baby arugula salad with fresh strawberries, Marcona almonds, prosciutto di Parma, and goat cheese

Fourth Course: Your choice of 1.) Filet mignon, seared to each guest’s personal preference, with red wine demi glace and served over duck fat infused yukon mash and roasted asparagus or 2.) Alaskan salmon filet with fresh horseradish cream and rosemary roasted fingerling potatoes and sautéed hericots verts or 3.) Halibut steamed “en papillote” with white wine, fresh thyme, lemon, whole sweet butter, and wild cherry tomato confit served with parmesan risotto and garlic sautéed baby spinach or 4.) Rack of lamb roasted with rosemary, garlic, and red wine and served over purple cauliflower purée, couscous, and roasted heirloom carrots or 5.) Fresh handmade/sheeted/cut from scratch fettuccine tossed in carbonara with aged parmesan, fresh butter, sweet peas, ground pepper, pancetta, and prosciutto di San Daniele

Fifth Course: Your choice of 1.) Bailey’s Irish Cream creme brûlée or 2.) Godiva dark chocolate “pliable” ganache or 3.) Fresh mint pavlova (all desserts are served with fresh seasonal berries, hand whipped vanilla bean cream, and locally grown edible flowers)
Other Infomation

Hi Marianna, :)
This sounds like such fun. Above I’ve designed a menu per your specifications that I’m hoping you’ll love, but please do not hesitate to reach out with any questions and I will happily get back to you immediately. I did my best to include lots of options so you don’t feel restricted. Thank you for your consideration! I hope to hear from you—I’m just here frantically wrapping presents on my living room floor and growing incredibly hungry after writing your menu. :)

Thank you again!

Meal for on 01 January 1970