Fine Dining Luncheon for 6

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:

First Course  Second Course

Main Course  Main Course

Final Course

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