Day one of week ten was a day of prep and putting the finishing touches and tweaks on the final menu. We did a lot of test runs on the food to see how we wanted it cooked and adjusted what needed to be fixed.
DAY TWO
Day two was also a day of prep but more was done on this day. Certain things were made and assembled such as the sorbet, the dessert, the amuse bouche, the lobster, which was blanched, and the ravioli fillings
DAY THREE
Day three was the actual day of service. Things got off to a rocky start due to the timeline of the service. We got it together and the dishes went out looking beautiful
MENU
Amuse Bouche- Truffled Arancini Lollipops
Butternut Squash And Parmesan Cheese and Pear and Goat Cheese Ravioli
SALAD- Arugula, Warm Roasted Pumpkin, Dried Cranberries, Gorgonzola, and Pistachio Nuts W/ Maple Vinaigrette-
Maple-Balsamic Vinaigrette
GRILLED PETITE TENDERLOIN
Lobster Mashed Potatoes
Chocolate Mousse Tower and Currant Coulis