Y’all, I made a menu for an event that I’m an Executive Chef for…
Tell me what you think.
Soup- Roasted Red Bell Pepper Puree, with Chicken Stock, Garnished with Apple
Fried Coconut Shrimp Salad, Mesclun Mix, Jicama and Mandarin Oranges with a Citrus Vinaigrette
Pan Seared Red Fish with a Brown Butter Sauce, Sweet Potato and Yellow Squash Risotto and Pancetta Green Beans
Prosciutto and Tomato Panini, Salad of Mixed Baby Greens with a Classic Vinaigrette
Cane Glazed Smoked Duck Breast, Roasted Butternut Squash in Pecan Butter and Wilted Arugula with a Cane Vinaigrette.
Dessert- Coffee Mousse with Biscotti and a Citrus Sauce