First Bite/Teaser (Aperitivo): Your choice of 1.) Bruschetta with fire roasted heirloom tomatoes toasted atop French baguette with olive oil, Maldon salt, and organic sweet basil or 2.) Arancini stuffed with fresh mozzarella and paired with spicy arrabiata sauce for dipping or 3.) Fresh cantaloupe wrapped in prosciutto di San Daniele
First Course: Your choice of 1.) Creamy tomato soup topped with whipped crème fraiche and micro greens and slice of herbed focaccia or 2.) Roast butternut squash soup finished with basil oil and dehydrated parmesan crisp
Second Course (Insalata): Your choice of 1.) Baby arugula salad with fig reduction, fresh strawberries, goat cheese, and marcona almonds or 2.) Caprese with heirloom tomatoes, fresh buffalo mozzarella, burrata, and sweet organic basil or 3.) Rainbow beet salad with aged balsamic, whipped ricotta, and crushed pistachios
Third Course (Il Primo): Freshly handmade, sheeted, and cut onsite (I have a pasta machine I bring everywhere:) fettuccine tossed in your choice of a.) homemade vodka sauce finished with locally grown herbs, blood orange and butter poached lobster meat or b.) carbonara with aged parmesan, organic egg, fresh ground pepper, crispy pancetta, and sweet peas
th Course: Your choice of 1.) Jumbo scallops pan seared, topped with candied bacon, and served over sweet pea and mint purée or 2.) Halibut filets alla puttanesca steamed with cherry tomato confit, kalamata olives, capers, and meyer lemon served with gently roasted zucchini
Fifth Course: Your choice of 1.) Roast quail stuffed with sweet fennel sausage and drizzled with chicken jus and served with balsamic glazed brussels sprouts or 2.) Flat iron steak topped with fresh herbs and roasted garlic and paired with maple brushed heirloom carrots or 3.) Duck breast, pan seared and topped with demi glace and fresh blackberry compote served over purple cauliflower cream
th Course: Your choice of 1.) Bailey’s Irish Cream creme brûlée or 2.) Godiva dark chocolate “pliable” ganache or 3.) Classic tiramisu (I will happily write a little happy birthday message in dark chocolate on your goh’s plate if you like—each dessert is served with fresh seasonal berry compote, edible flowers, and hand whipped vanilla bean cream)
Other Infomation
Hello Brent, :)
What a lovely idea for a pre-Italy bound birthday celebration! I adore cooking authentic Italian cuisine and would love to create an unforgettable and delicious 51st celebratory birthday meal for you all. Above, I’ve designed a fresh and seasonally conscious Italian menu that I’m hoping you’ll love and consider for everyone, but please do not hesitate to reach out with any questions or other ideas and I will get back to you immediately! Thank you for your consideration Brent. I hope to hear from you! :)
Cheers,
Meg
Meal for 6 on 11 November 2022
Caprese
Bailey’s creme brûlée
Godiva dark chocolate ganache
Arugula salad
Fresh fettuccine (pictured with prosciutto-would omit any pork
