Event - Saturday, January 20, 2024, Chef arrival 3:15 - 3:30pm

Contact - Audrey Kiehl

18 people

Cost : $1,410 ($150 Deposit taken into account); Invoice due no later than January 21, 2024

Menu - Family Style

Charcuterie

Charcuterie board assorted seasonal cheese and meats

Appetizer

Gambas al Ajillo (Garlic Shrimp)

Ingredients: Shrimp, garlic, chili, parsley, sherry, lemon, baguette

Mini Crab Cakes With Caper Aioli

Ingredients: Jumbo lump crab, mayo, mustard, worcestershire, jalapeno, panko, caper, lemon, old bay

Second Course

Apple Salad With Celery Walnuts

Ingredients: Honey crisp apple, celery, walnuts, red onion, arugula, cider vinegar, Dijon mustard, olive oil

Third Course

Ale Steamed Mussels With Garlic

Ingredients: Mussels, local ale, garlic, thyme, shallots, Dijon mustard, baguette

Fourth Course

Sundried Tomato Goat Cheese Risotto (plated)

Ingredients: Arborio rice, sundried tomato, goat cheese, vegetable stock, Parmesan, shallots, garlic, parsley, white wine, butter

Fifth Course

Grilled Strip/ Ribeye Steak With Chimichurri (sliced)

Ingredients: Strip/ribeye steaks, parsley, mint, cilantro, shallots, garlic, red wine vinegar, chili flakes, olive oil

Side

Garlic Parmesan Roasted Brussels Sprouts

Ingredients: Brussel sprouts, parmesan, garlic olive oil