Shared appetizers (please select three):
1.) Bruschetta: fire roasted heirloom tomatoes atop french baguette with sweet organic basil, olive oil, coarse sea salt

2.) Butter lettuce cups with ground lamb, cumin, fresh lime, whipped creme fraiche, toasted chickpeas

3.) Wild blueberry infused bison meatball skewers

4.) My mother’s recipe deviled eggs topped with smoked paprika and crispy maple glazed bacon

5.) Miniature Maryland crab cakes topped with meyer lemon aioli and fresh radish

Main Course: Your choice of 1.) Filet mignon or Duck breast pan seared to each guest’s preference and topped with red wine demi glace and fresh blackberries served over duck fat mashed yukon and roasted asparagus or 2.) Freshly made, sheeted, and cut onsite (I bring my pasta roller/cutter everywhere) fettuccine tossed in homemade carbonara sauce topped with crispy pancetta and english peas

Light Dessert: Your choice of 1.) Fresh mint pavlova with strawberries brunoise and balsamic reduction or 2.) Basil infused panna cotta topped with fresh berry compote
Other Infomation

Hi Maxi,
Thank you for your submission! A summertime rooftop dinner sounds so lovely. Above, I’ve designed a menu per your specifications I’m hoping you’ll love, but please don’t hesitate to reach out if you have other ideas or questions. I will get back to you immediately. Thank you for your consideration Maxi!
Cheers! :)
Meg
Meal for 6 on 31 May 2019

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