First Bite/Teaser: Bruschetta with fire roasted heirloom tomatoes toasted atop french baguette with chiffonade of organic sweet basil and french sea salt

First Course: Your choice of 1.) Rainbow beet salad with whipped ricotta, balsamic reduction, and crushed pistachios or 2.) Baby arugula salad with fig reduction, toasted almonds, fresh strawberries, and prosciutto di San Daniele (can easily be omitted for vegetarian!) or 3.) Caprese with heirloom tomatoes, fresh buffalo mozzarella, burrata, and sweet organic basil

Second 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.) Halibut steamed “en papillote” in white wine, fresh thyme, whole sweet butter with wild cherry tomato confit, capers, kalamata olives, and lemon or 3.) Alaskan salmon baked with fresh horseradish cream, black peppercorn, and fresh local herbs over english cucumber

Second Course for Vegetarian: Your choice of 1.) Fresh handmade/sheeted/cut from scratch ravioli stuffed with whipped ricotta or sautéed oyster mushrooms and tossed in a.) primavera, b.) carbonara, or c.) vodka sauce or 2.) Classic Ratatouille with finely sliced eggplant, potato, red pepper, tomatoes, squash, and zucchini roasted in a fresh herb and tomato broth

Third Course: Your choice of 1.) Mint pavlova or 2.) Bailey’s Irish Cream creme brûlée or 3.) Godiva dark chocolate “pliable” ganache (all served with fresh seasonal berry compote, hand whipped vanilla bean cream, and locally grown edible flowers
Other Infomation

Hi Tori! :)
I hope this finds you and your family safe, sane, and healthy. This is such a sweet idea for your parents’ retirement/anniversary celebration. Above, I’ve designed a goat cheese free :) Modern American forward menu 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 and I hope I hear from you!

Meal for 4 on 16 October 2020