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Soiree

Posted on: November 7th, 2016 by erika No Comments

Appetizer:

Freshly-shucked oysters served with a spicy vodka caesar seafood sauce, mango-habanero hot sauce and lemon wedges

 

Salad:

Heirloom tomato & burrata tower with a vibrant tomato-almond pesto, pine nuts and fresh basil

Pasta Course:

Slow roasted pork & cherry ravioli with a cherry & port reduction
or
Port & butter-braised wild mushroom & chèvre ravioli in a citrus-vodka cream sauce

Main:

Potato-crusted rainbow trout
served with a celeriac puree and green beans sautéed with butter & slivered almonds

or

Herb-crusted rack of lamb with a red wine reduction
served with sage & garlic smashed fingerling potatoes and pomegranate-glazed carrots

or

Roasted beef tenderloin with parsley & cilantro chimmichurri and horseradish cream
served with garlic roasted root vegetables and a roasted corn & red onion salad tossed in a lime & cilantro dressing