The following are suggested for your next upscale dinner party or banquet event:

Dinner #1

• Salad Course – Fresh Boston Bibb Salad with Sliced Fresh Red Pears and Toasted Walnuts garnished with a Crispy Goat Cheese Crouton and finished with the Chef’s Pear Infused White Balsamic Vinaigrette.
• Entrée – Slow Roasted Rack of Lamb Encrusted with a delicious blend of Dijon, Lavender, and Fresh Herbs and then topped with a Fresh Mint infused Demi Glace. Accompanied by Hand Mashed Potatoes with Boursin Cheese and Roasted Shallots, the Chef’s own Assortment of Roasted Root Vegetables with Parsnips, Carrots, Onions, Beets, and Turnips in a Succulent Herbs de Province Glaze, and garnished with Fried Sage.
• Dessert – A Warm Chocolate Ganache Cake with a Liquid Chocolate Center served with Fresh Raspberry Coulis, a White Chocolate Cigarette and Fresh Berries.

Dinner #2

• Appetizer -A Warm Bruschetta of Toasted Ciabatta Bread topped with Roasted Red and Yellow Peppers marinated with Capers and Lemon and Shaved Parmesan and Garnished with an Assortment of Gourmet Olives.
• Salad Course – A Cold Salad of Hand Made Buffalo Mozzarella and Fresh Roma Tomatoes garnished with Fresh Basil, Extra Virgin Olive Oil, and Reduced Balsamic Syrup.
• Intermezzo – A Crisp and Cool Fresh Mint Sorbetto simply presented with a Fresh Strawberry and Sprig of Mint.
• Entrée – The Chef’s Signature Veal Osso Bucco slowly braised in a rich Veal Glace with Fresh Tomatoes, Carrots, Onions, and Kalamatta Olives. Served with a Sautéed Polenta Cake stuffed with Fresh Basil, Roma Tomatoes, and Mozzarella and Steamed Fresh Asparagus with Roasted Red Peppers and garnished with a Fresh Herb Bouquet.
• Dessert – Tiramisu, Gourmet Lady Fingers soaked in espresso and layered with whipped Mascarpone Cheese and Dusted with Cocoa, served with a White and Dark Chocolate Garnish.

Dinner #3

• Appetizer -Hand Made Pumpkin Ravioli and Venison Sausage with Dried Blueberries served in a sauce with Black Truffles, Fresh Cream and Rich Veal Stock.
• Salad Course – Assorted Baby Lettuces with Toasted Pine Nuts, Crumbled Gorgonzola Cheese, and Sweet Grape Tomatoes topped with a Fresh Citrus Vinaigrette.
• Entrée – A Petite Filet Mignon seasoned with the Chef’s Special Marinade and Dry Rub Grilled and topped with a smooth Bordelaise Reduction Sauce. Served with a rich Lobster Risotto, with Fresh Claw Meat and Saffron, and a Lightly Grilled Zucchini, stuffed with fresh vegetables and Italian Cheeses, all garnished with Shaved Black Truffles.
• Dessert -A Warm Pear Poached in Red Wine, Fresh Citrus, and Cloves then served with a Honey Whipped Cream, Fresh Mint, and a piece of gourmet Manchego Cheese.