First Course: Your choice of 1.) Seared meyer lemon and fresh thyme jumbo sea scallops over belgian endive caesar warm toasted brioche croutons or 2.) Roasted rainbow beet salad with whipped ricotta, crushed pistachios, and balsamic reduction
Second Course: Your choice of 1.) Filet mignon (seared to personal preference) topped with red wine demi glace and served over duck fat mashed yukon potatoes and roasted asparagus or 2.) Freshly made, rolled, and cut onsite fettuccine tossed in homemade vodka cream sauce and butter poached lobster
Third Course: Your choice of 1.) Bailey’s Irish Cream creme brûlée topped with fresh berry compote or 2.) Dark chocolate ganache with strawberries and mint
Other Infomation
Hi Marshall, :)
Above, I’ve designed a menu per your specifications that I hope you’ll love. Please don’t hesitate to reach out with any questions! Thank you for your consideration. Hope to hear from you!
Cheers,
Meg
