© 2019 by Andrea Meyer Catering

Autumn Dinner

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Roasted garlic flans garnished with wintergreens
brioche toasts

Lamb chops
Marinated in garlic rosemary & sage
with ginger plum chutney

Sweet potatoes Anna:
Thin sliced sweet potato stacks, seasoned with butter and thyme

Mache salad with Champagne vinaigrette

Semolina cake with orange
Amaretto syrup

Coffee & tea

Golden beet, leek, and french lentil salad with sherry vinaigrette, goat cheese toast points

Seared seabass with a barollo beurre rouge,
braised baby carrots and haricots verts,
creamy parsnip chive purée

Bosc pears poached in zinfandel wine drizzled with warm zabaglione

Tuscan walnut wafers

Coffee & tea

Winter Dinner