Course 1: Salad of Extra Virgin Olive Oil poached John Dory with Opal Basil Pesto, Organic Butterleaf Lettuce, Spicy, Pickled Baby Cucumbers and Piquillo Peppers.
Course 2: Artichoke and Mustard Green Ravioli with Baby Beets, Brown Butter Sage Sauce and Toasted Pistachios.
Course 3: Wild Boar Sloppy Joes on Brioche with Serrano Chiles and Burrata Cheese
Course 4: Winter Spice Cake Sundae served with Banana Ice Cream, Dates, Toasted Pecans and Toffee Sauce
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