Private Chef Menu for March 3rd, 2008
Amuse Bouche
Devonshire cream and chevre stuffed date
With balsamic and wild flower essence
Course One
organic arugula and Chilean peach salad
chive ricotta salata
balsamic 2 ways
Course Two
sun choke ~ asparagus manicotti
snow pea shoots ~ aged manchego
roasted red pepper coulis ~ lemon creme
Course Three
chocolate molten cake
mango raspberry lime
Espresso and Grand Marnier truffles
Fresh Red Raspberries and edible flowers
**based on customers likes and vegetarian beliefs**
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