Warm Artichoke & Manchego Dip served with Fresh Crudites and Homemade Crackers
Sweet Potato & Parsnip Galette with Grilled Oyster Mushrooms
Spicy Local Arugula Salad tossed in a Sherry vinaigrette
Spiced Lamb Chop with Cherry Balsamic Glaze served over Yukon Gold Potato Puree
Rosemary and Charred Broccolini
Layered Red Wine & Chocolate Cake with Chocolate Ganache Frosting
$870 for 11 people ($79 pp)
ABOUT CHEF BRENDA
Chef Brenda has over 20 years of experience as a Chef and recipe writer, including 10 years as a chef on private yachts everywhere from the Med to the Caribbean. She particularly enjoys bringing the traditional food practices of pickling, curing & preserving into her culinary work, along with foraging wild edible flora & fauna to add special touches to a meal. Her style is authentic, global and eclectic.