When it comes to catering, nothing speaks quite as loud as the quality of cuisine that is served … Here is an example of a late summer dinner party that our culinary team put together for a private client of ours.
Salad Course
Field and Butter Green Salad with Endive, Roasted Beets, Goat’s Cheese and Blood Oranges in a Cucumber Collar with Toasted Sesame Seeds in a Sesame Sherry Vinaigrette
2nd Course
Wild Mushroom Risotto with Shaved Green Apples and Truffle Oil with Fried Brussel Sprout Leaves
Main Course
Pistachio Crusted Rack of Lamb on Forbidden Rice Cakes, Baby Leek Puree and Swiss Chard; finished with Green Peppercorn Demi Glace
Before Dessert
Chef’s Cheese selection with Fresh Strawberries, and Red Grapes accompanied by Truffle Honey and Water Crackers
Dessert
Chocolate Hazelnut Dacquoise with Brandy Anglaise and Blackberries with Chef’s Garden Chocolate Mint
Social