First Course: Your choice of 1.) Rainbow beet salad with whipped ricotta, crushed pistachios, and balsamic reduction or 2.) Meyer lemon and fresh thyme seared jumbo sea scallops over belgian endive caesar with warm, toasted brioche croutons
Second Course: Your choice of 1.) Freshly made, sheeted, and cut onsite fettuccine (I bring my pasta roller/cutter everywhere) tossed in homemade vodka cream sauce with butter poached Maine lobster and finished with fresh squeezed naval orange, and fines herbs or 2.) Gently roasted Alaskan salmon topped with horseradish cream, fire roasted heirloom tomatoes, and capers served atop duck fat mashed yukon and parmesan encrusted asparagus
Third Course: Your choice of 1.) Fresh mint pavlova with strawberries brunoise and hand whipped Madagascar vanilla bean cream 2.) Dark chocolate “pliable” ganache with fresh seasonal berry compote and mint or 3.) Bailey’s Irish Cream creme brûlée topped with fresh fruit and edible flowers
Other Infomation
Hi Matt,
Thank you for your submission! This sounds like fun! Above, I’ve designed a red meat free, seafood forward menu I’m hoping you’ll love, but please don’t hesitate to reach out if you have other ideas. I will get back to you immediately. Thank you so much for your consideration!
Cheers!
Meg
