Dinner Party Example Menu:

Hors d'oeuvres


Terrine of Foie Gras
(fatted duck liver cured with sweet wine, smoked paprika, and Italian honey)


Gougere
(cream puffs laced with tangy cheese, Dijon mustard, and herbs)


First Course


Chef Neil-Fletcher's Amuse Bouche
(my treat to you: a taste of zesty pillow like gnocchi with a seasonal garnish)


Second Course


Fresh Greens with Goat Cheese and House Vinaigrette
(variety of peppery greens salad with tart goat cheese and a nut vinaigrette)


Third Course


Roasted Red Bell Pepper Soup
(house roasted fresh red bell pepper and tomato puree served with bacon and creme fraiche crostini)


Main Course


Crusted Rack of Lamb
(lamb chops encrusted with toasted nuts and served with glazed root vegetables)


Dessert


Berries and Cream
(fresh berries served floating in sweet crème anglaise)


Assorted Cheeses