5-Course Tasting Menu

Salad, cheese & bread in ParisAs Chef Anne puts it: “This is my favorite way to eat and thus has become one of my favorite cooking endeavors.”

It’s five small plates delivered in a European-style format that extends dinner for an evening event.

Each course is plated and served along with Chef Anne interjecting “the story” of the plate and its ingredients.

It’s common to travel the world through one of these menus!

Sample Menus:

  • Trio of Crostini: Edamame & Spring Pea with Mint, Fromage with Ramps, & Roasted Beets with McKenzie Goat Cheese
  • White Lasagna Cupcake with Dressed Microgreens
  • Pesto Arancini Stuffed with Mozzarella on a bed of Fresh Tomato Sauce
  • Grilled Ribeye with Blue Cheese Butter & Crispy Onion Straws
  • White Chocolate-Lavender Panna Cotta with Madeira-Rhubarb Pappardelle

 

  • Goat Cheese Beggars Purse with Mixed Greens & Citrus Vinaigrette
  • Seared Steak Cuban Style with Classic Sour Orange Mojo
  • Green Maltagliati with Oven-Dried Tomatoes, Basil & Black Pepper Mascapone
  • Pan Roasted Sea Bass with Red Curry Sauce over Forbidden Rice
  • Chocolate Espresso Pots de Crème with Hazelnut Brittle

 

  • Escarole & White Bean Salad with Fennel & Tarragon Mustard Vinaigrette
  • Goat Cheese & Scallion Pansotti with Black Olive Butter
  • Vera Cruz Style Seven Seas Soup
  • Braised Beef Short Rib with Roasted Cippolini Onions over Polenta
  • Buttermilk Cake with Riesling Poached Pear topped with Vanilla Bean Crème Fraiche

 

  • Chilled Cucumber & Dill Soup
  • Parmesan Encrusted Triple Decker Quesadillas filled with Goat Cheese & Jack topped
  • with Roasted Corn & Basil Salsa & a drizzle of Charred Red Pepper Sauce
  • Salmon with Lemon Ginger Sauce served with Cauliflower “Risotto”
  • Grilled Skirt Steak with Argentinian Chimichurri Sauce with Sweet Potato Grits
  • Deep, Dark Chocolate Cake with Shiny Ganache Glaze & Mocha Sorbet