Heres a few of the latest courses to hit the table!!!
Seared Sea Scallops over a bed of Wilted Organic Mustard
Greens lace with Truffle oil and accompanied by
a Tarragon Beurre Blanc Sauce
A Rich Duck Consomme laced with a Parsley Oil and Garnished
with a Herbed Boursin Stuffed Profiterole laced with a Spiced Creme Fraiche'
A Festive Composed Cornocopia Salad of Boston Bibb and Napa with Grilled Apples, Cranberry
Wensleydale Cheese and Spiced Pistachio's dressed with a Pomegrante Muscatel Vinaigrette
Duck Served Two Ways:
Maple Glazed Duck Breast w/ Blackberry Chipotle Syrup & Warm Duck
Confit Crepes served w/ a Citrus Agave Marmalade all accompanied by Fennel White Bean Cassoulet' pots
and Asparagus Red Pepper Bundles
Pear Tart Tatin w/ a Saigon Cinnamon Chantilly Cream, Black Currant Puree
and Grand Marnier Chocolate Ganache all paired w/ a Mini Poached Pear
Thanks again Bill and Jules for the opportunity to expressing
my passion for food and give you and your guests an evening of
amazing food and good friends!!