Our Client wanted an upscale experience for her 12 guests. We offered a choice of entrée and plated every course. The menu was almost divine as the Client’s property that even featured peacocks. We are incredibly grateful they have asked us to cook for their next Luncheon in May. Here is their custom menu and a couple images of the entrees offered.
Hors D’oeuvres: Parmesan Basket with Crab Salad garnished with Chive. Cherry Tomatoes stuffed with Mozzarella Mousse and garnished with Orange Zest
First Course: Arugula Salad with toasted Pine Nuts, Heirloom Tomatoes and Citrus Vinaigrette
Main Course: Choice of … Lamb Chops served with Pea Puree, Mint Oil and roasted Rosemary Potatoes
or Pan Seared Salmon served with Lemon Sauce, Lemon Foam and roasted Asparagus
Dessert: Panna Cotta garnished with Raspberries and White Chocolate