I was thrilled when our repeat Client called about hired us to cook another fine dining luncheon. I love cooking for this client and her events. Always a pleasure and we appreciate your repeat business. Thank you! Here is her custom menu and photos from event:
Hors D’oeuvres: Baked Brie Phyllo Cup with Candied Walnut.
First Course: Arugula Salad with Lemon Zest, shaved Asparagus, Parmesan and Citrus Vinaigrette.
Main Course: Choice of …
Dijon and Herb crusted Rack of Lamb served with Potato Puree, Demi Glace, Yellow Squash and Zucchini.
or pan seared Salmon served with Lemon & Dill Cream sauce and Peas, Pea Tendrils and Spring Onions.
Dessert: Mini Pear Tart with Caramel Sauce