First Course: Seared sea scallops with meyer lemon and fresh thyme atop crisp beligian endive Caesar salad and buttery brioche croutons
Second Course: Freshly made, rolled, and cut fettucine carbonara with fresh parmesan, crispy seared pork belly, and English peas topped with a softly poached egg
Fourth Course: A selection of Epoisses, Ubriaco, and Stilton paired with an assortment of toasted almonds, Kalamata olives, fresh apple, figs, and honeycomb
Bonus Course: Freshly made, rolled, and cut vanilla bean donuts tossed in a fresh blueberry lavender glaze and adorned with fresh edible flowers
Other Infomation
Olivia!
I am so so sorry! I just got out of a meeting and received a phone call from the website's creatorr that you had chosen me for your event! Thank you! As I was unable to use my phone in the meeting, I missed out on the two hour window we chefs have to confirm once someone has selected our proposal. As a result, I had to resubmit your menu altogether. Above, I have pieced together what I can remember of your menu (as the original was automatically deleted by the system), but please alert me if anything looks different from before. I think I got everything! Thank you so much and I do so apologize for the inconvenience! I will be glued to the monitor to catch the second time around. :)
Meg
