Hi Sheila! I'm new to Table at Home (hence no reviews yet), but a veteran cook (see my profile). Would love to cook for you guys and tweak the menu if necessary (we can consider other sauces, sides, etc). I have the best source for Maine scallop: a company called Downeast Dayboat (they would be overnighted right after harvest). Some of the pictures below are not necessarily the exact same dish described, but just so you get the main idea. Also, I would like try to bring someone with me (would need to check their availability once you confirm) so that he can help me and waiter. Would that be ok? Obviously this would be included in my fee.
Meal for 14 on 01 February 2019
Tuna tostada
Butternut Squash Ravioli
Loster roll (would be a smaller/round version without the fries)
Sous-Vide tenderloin à la Moutarde (sauce and sides would be different)
Valrhona chocolate souffle
Mascarpone Cheesecake w/ Pistachios
Scallops w/ Yuzu Hollandaise (this is an appetizer portion, but would make it entree size)
