First Course: Your choice of 1.) Roasted rainbow beet salad with crushed pistachio, whipped ricotta, and balsamic reduction, or 2.) Meyer lemon and fresh thyme seared jumbo sea scallops atop belgian endive caesar with toasted brioche croutons
Second Course: Your choice of 1.) Freshly made, sheeted, and cut (I have a pasta roller) fettuccine tossed in guest’s choice of a.) butter poached Maine lobster, finely ground parmesan, and sweet english peas or b.) heirloom tomato vodka sauce finished with fresh squeezed naval orange and topped with finely shaved prosciutto di San Daniele and fresh tarragon or 2.) Steamed fresh turbot “en papillote” with fresh thyme, white wine, and wild cherry tomato confit with fresh rosemary, coarse sea salt, and duck fat brushed roasted fingerling potatoes and crisp asparagus
Third Course: Your choice of 1.) Warm banana bread tiramisu with whipped espresso infused mascarpone and bruleed bananas, 2.) Dark chocolate ganache with seasonal berry compote and edible flowers or 3.) Fresh handmade miniature Madagascar vanilla bean donuts tossed in either a blueberry lavender glaze or dusted in fresh peppermint sugar
Other Infomation
Hi Tara!
Thank you so much for your submission. This sounds like fun. Please do not hesitate to contact me with any questions and I will happily get right back to you. Hope to hear from you!
Cheers,
Meg
