First Course: Your choice of 1.) Rainbow beet salad with whipped ricotta, aged balsamic, and crushed pistachios or 2.) Baby arugula salad with fig reduction, fresh strawberries, goat cheese, and marcona almonds or 3.) Caprese with heirloom tomatoes, fresh buffalo mozzarella, burrata, and sweet organic basil
Second Course: Your choice of 1.) Pan seared filet mignon cooked to each guest’s personal preference with red wine demi glace served over duck fat infused yukon mash and roasted tri-colored asparagus or 2.) Freshly handmade, sheeted, and cut onsite fettuccine tossed in homemade vodka sauce finished with blood orange, fresh micro greens, and organic breaded chicken cutlet
Third Course: Your choice of 1.) Bailey’s Irish Cream creme brûlée or 2.) Godiva dark chocolate “pliable” ganache (each served with fresh seasonal berry compote, hand whipped vanilla bean cream, and locally grown edible flowers
Other Infomation
Hello Molly, :)
I hope this finds you and your family safe as the world starts to reopen! Above, I’ve designed a shellfish and pork free menu per your specifications with a bit of French and Italian influence that 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! I tried to give you a few options for each course, so that you don’t feel limited. Thank you for your consideration Molly and I hope to hear from you!
Cheers,
Meg
