Menu Selection:



Course 1--Cheese

International Cheese Board

or

Warm Brie wrapped in Puff Pastry with Candied Fruits and Nuts served with Sliced Baguette


Course 2—Amouse Bouche

Duo of Crostini: Pear, Parmesan and Truffle Honey/Filet Herbed Cheese and Fig Onion

Or

Duo of Shrimp: Crispy Shrimp Brochette Spicy Mango Shooter & Grilled Shrimp Cocktail

or

Bite of Beef on Frite with Shallot Jam paired with Grilled Shrimp and Avocado Spoon



Course 3—Soup Course

Parmesan Tomato Basil w/ Grilled Cheese Brochette

Or

Authentic Crab Bisque with Grilled Crab Baguette

or

Golden Gouda and Mushroom Soup with Smoked Gouda Croutons


Course 4—Salad Course


French Lyonnaise Salad: Bacon, Parmesan, Arugula, Shallot, Quail Egg

Or

Field Greens, Cucumber, Tomato, Goat Cheese, Chardonnay Poached Pears



Course 5—Pasta--Rissoto or Ravioli



Butter Poached Lobster Risotto
or

Shaved Asparagus and Fennel Rissotto
or

Butternut Squash Ravioli with Sage Sausage and Maple Cream



Course 7—Main Course

Coffee Crusted Filet peared Parmesan Asparagus and Scalloped Potato

Or

Crab and Artichoke Stuffed Salmon with sauteed kale and rice pilaf

or

Lamb Chop with Creamy Garlic Polenta and Sauteed Kale

or

Duo of Sirloin Au Priove with Crab Cake

or

Jumbo Prawn Scampi over Linguini or Homemade Parpadelle Pasta



Course 8—Dessert

Rosewater and Cardamom Donut Holes, Candied Pistachio

or

Chocolate Espresso Tartlet, Kahlua crème, raspberry coulis

or

Creme Brulee with Biscotti and Candied Ginger
Other Infomation

My name is chef Tiana. I am a private chef in the DMV and graduate of culinary institute of america. I have had rave reviews and I have catered for the likes of numerous high profile clients. I would love to be of services to you on your special occasion. Please know I am willing to change the menu to fit your needs.
Meal for 2 on 15 February 2019

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