Atipasto Platter: a variety of artisan cheeses and charcuterie with homemade olive bread, crackers and other small bites. I will add some boiled quail eggs in honor of Easter.
Scallops with saffron cream sauce: These will be toped with a bit of masago fish roe.
Black sesame crusted tuna: This will be seared rare, served on top of a mango plank and garnished with edamame, pickled green mango cubes and some crushed wasabi peas.
Lamb ravioli with a rosemary cream sauce: The filling will be made with ground lamb and parmigiano reggiano cheese.
Tenderloin Filet with shitake red wine reduction: Served on top of a pan-fried polenta round, the tenderloin will be seared and served with a reduction of red wine, beef stock and shitake mushrooms. This will be garnished with asparagus spears.
Chipotle chocolate panna cotta with cinnamon whipped cream