First Course: Cheese platter with Epoisses, Ubriaco, and Stilton, Marcona almonds, fresh apple, honeycomb, black pepper crisps, and kalamata olives
Second Course: Your choice of 1.) Rainbow beet salad with whipped ricotta, crushed pistachios, and balsamic reduction or 2.) Caprese tower with buffalo mozzarella, heirloom tomatoes, burrata, and fresh sweet organic basil or 3.) Baby arugula salad with candied pecans, fresh strawberries, and goat cheese
Third Course: Your choice of 1.) Baked Alaskan salmon with fresh horseradish cream over english cucumber or 2.) Fresh halibut steamed in Chardonnay, butter, and fresh thyme with kalamata olives, capers, and blistered cherry tomatoes
Fourth Course: Your choice of 1.) Handmade ravioli stuffed with butter poached lobster (I can easily fill yours with short rib, which is also lovely in this dish) and tossed in a blood orange infused vodka sauce with asparagus tips and fines herbs or 2.) Chilean sea bass pan seared and served over creamy purple cauliflower purée with gently sautéed broccolini
Fifth Course: Your choice of 1.) Bailey’s Irish cream creme brûlée or 2.) Godiva dark chocolate ganache or 3.) Fresh mint pavlova (all served with fresh seasonal berry compote and edible flowers—also I’m happy to write a personalized happy 45th birthday message on her plate if you like)
Other Infomation
Hi Paul!
This sounds like such a fun way to celebrate a 45th birthday!!! Above, I’ve created a pescatarian friendly French/Italian forward menu (with your allergy in mind) that I’m hoping you’ll love, but please do not hesitate to reach out with any questions and I will get back to you immediately. Thank you for your consideration Paul!
Cheers,
Meg
Meal for 4 on 20 February 2020
Cheese platter
Rainbow beet salad
Caprese tower
Salmon over cucumber
Chilean sea bass (pictured with duck fat mashed yukon and asparagus)
