Cheese spread: Epoisses, Ubriaco, Stilton, Marcona almonds, Granny Smith apple, honeycomb, grey salt crisps
First Course: Your choice of 1.) Rainbow beet salad with whipped ricotta, crushed pistachios, and balsamic reduction or 2.) Caprese tower with heirloom tomatoes, mozzarella, burrata, and sweet organic basil or 3.) Meyer lemon and fresh thyme seared jumbo sea scallops served over belgian endive caesar with warm toasted brioche croutons
Second Course: Your choice of 1.) Filet mignon seared to each of your personal preferences with red wine demi glace served over duck fat infused yukon mash and tri-colored asparagus or 2.) Fresh halibut steak steamed “en papillote” with Chardonnay, butter, fresh herbs, capers, lemon, kalamata olives, and wild cherry tomato confit served over lemon parmesan pearled couscous and sautéed hericots verts
Third 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 berry compote and locally grown edible flowers—I’m happy to write a personalized message in dark chocolate on your plates if you like)
Other Infomation
Hi Brian! :)
This sounds like a lovely time. Above, I’ve created 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. Thank you for your consideration Brian!
Cheers,
Meg
