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Another night of amazing food and amazing friends......


Heres a few of the latest courses to hit the table!!!






Seared Sea Scallops over a bed of Wilted Organic Mustard

Greens lace with Truffle oil and

accompanied by

 a Tarragon Beurre Blanc Sauce










A Rich Duck Consomme laced with a Parsley Oil and Garnished

with a Herbed Boursin Stuffed Profiterole laced with a Spiced Creme Fraiche'











A Festive Composed Cornocopia Salad of Boston Bibb and Napa with Grilled Apples, Cranberry

Wensleydale Cheese and Spiced Pistachio's dressed with a Pomegrante Muscatel Vinaigrette











Duck Served Two Ways: 

Maple Glazed Duck Breast w/ Blackberry Chipotle Syrup & Warm Duck

Confit Crepes served w/ a Citrus Agave Marmalade all accompanied by Fennel White Bean Cassoulet' pots

and Asparagus Red Pepper Bundles










Pear Tart Tatin w/ a Saigon Cinnamon Chantilly Cream, Black Currant Puree

and Grand Marnier Chocolate Ganache all paired w/ a Mini Poached Pear







Thanks again Bill and Jules for the opportunity to expressing

 my passion for food and give you and your guests an evening of

amazing food and good friends!!

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