First Course: Pommes gratin topped with smoked salmon, creme fraiche, and fresh dill
First Course for Vegan: Red wine caramelized onion and spinach tart with fresh thyme and basil
Second Course: Baby arugula salad with fig reduction, fresh strawberries, and marcona almonds
Third Course: Seafood cassoulet with crab, shrimp, and scallops in meyer lemon cream sauce accompanied by pommes purée and sautéed hericots verts
Third Courses for Vegan: 1.) Pan seared salmon filet with citrus glaze served with fresh rosemary roasted fingerling potatoes and asparagus and 2.) Wild mushroom garlic risotto finished with vegan butter, and sautéed english peas, broccolini, and sugar snap peas
Other Infomation
Hello Cindy, :)
This is such a sweet idea for your mother’s 79th birthday. I’d very much like to create a delicious and truly memorable evening for everyone. Above, I’ve designed a fresh, seasonally conscious, french inspired menu with your picky eaters and vegan in mind, that I’m hoping you’ll love and consider for everyone, but please do not hesitate to reach out with any questions, thoughts, or requests from your picky eaters :) and I will happily get back to you immediately! You should feel excited about your final menu selection. Thank you for your consideration Cindy. I hope to hear from you!
Cheers,
Meg
