First Course: Cheese plate with Epoisses, Stilton, and Ubriaco with fresh apple, honeycomb, cracked black pepper crisps and Marcona almonds
Second Course: Your choice of 1.) Rainbow beet salad with whipped ricotta, balsamic reduction, and crushed pistachios or 2.) Meyer lemon and fresh thyme seared jumbo sea scallops over belgian endive caesar with warm, toasted brioche croutons or 3.) Caprese with heirloom tomatoes, fresh buffalo mozzarella, burrata, and sweet organic basil
Third Course: Your choice of 1.) Halibut steamed “en papillote” in white wine, fresh thyme, whole sweet butter with wild cherry tomato confit, capers, kalamata olives, and lemon or 2.) Alaskan salmon baked with fresh horseradish cream, black peppercorn, and fresh local herbs atop english cucumber or 3.) Fresh mussels steamed in white wine, shallot, butter, and heirloom tomato
Fourth Course: Your choice of 1.) Pan seared duck breast (or filet mignon cooked to your personal preference) with red wine demi glace and fresh blackberries over rosemary roasted fingerlings and roasted tri-colored asparagus or 2.) Roasted rack of lamb with red wine, garlic, and rosemary served over purple cauliflower purée and sautéed hericots verts
Fifth Course: Your choice of 1.) Mint pavlova or 2.) Bailey’s Irish Cream creme brûlée or 3.) Godiva dark chocolate “pliable” ganache (all three served with fresh seasonal berry compote, hand whipped vanilla bean cream, and edible flowers —I’m happy to write a little message in dark chocolate on your grandmother’s plate if you like Nick)
Hi Nick! :)
What a sweet idea. Your grandmother will love this. Above, I’ve designed a french forward menu per your specifications that I’m hoping sounds like something she would love, but please do not hesitate to reach out with any questions and I will happily get right back to you. I would love to be the one to create an elegant affair for her to remember. Thank you so much for your consideration Nick!