Fennel and Orange Come Together
This fresh combo was the start to a roasted pungent orange, fennel, and white wine mix tossed in with flavorful free-range chicken. It tasted as bright, fresh, and powerful as it looks.
Following up the star of the show was a light but character-filled salad: organic mixed greens with a soft crunch, robust beets, toasted walnuts, and balsamic vinaigrette. The other side of this dish was the heavier oven roasted potatoes with fresh rosemary and garlic.
We presented a unique but somehow conventional platter of steamed asparagus, both white and green, roasted with shallots. The whole spread was rounded out with fresh seasonal fruit.
Tying up the meal was the best part: dessert. We included our traditional flourless chocolate cookies with coconut and pecan, but this time we also created a sweet little creme brule with a perfect golden top and custard subcutaneous layer.