Dinner
$75/person plus cost of food & wine 
Minimum charge for dinner service is $150 for two persons. 
Please choose one appetizer, one entrée item and one dessert item amenable to all. 
Prices include preparation, serving by candlelight, clean up, packaging of any leftovers.

• • •

Perfectly Pan-Fried Fresh Sea Scallops 
Sweet, nutty sea scallops lightly dusted with breadcrumbs, seared in butter til they’re caramelized on the outside, yet juicy on the inside Served over root-vegetable puree with a white wine lemon butter sauce.  Flavored with a hint of lemon grass and lemon thyme. 
 
Jumbo Crab-Stuffed Prawns 
Locally caught Dungeness crab is mixed with a small ratio of breadcrumbs and regiano parmesan,  then used as a stuffing for giant prawns.  Each prawn is drizzled with lemon butter and then broiled til it begins to crisp and the cheese is crusted on the top.  Served over herbed rice studded with pistachios. 
 
Pancetta-Wrapped Salmon 
Locally caught filet of salmon, layered with fresh herbs (Italian Parsley or Lemon Thyme) is then wrapped in pancetta and pan-roasted til the pancetta is crisped on the outside and the fish is cooked through but still very moist and flaky on the inside. Served with Yukon gold & fennel puree. 
 
Oven-Roasted Chicken 
Fresh herbs & porcini butter is embedded under the skin of an organic chicken; the chicken is  roasted in a cast-iron skillet til it’s crisp on the outside but moist & tender on the inside. The meat is partially de-boned. Served with caramelized carrots & a Yukon gold & petite sweet pea mash.

Roasted Pork Tenderloins 
Lean, but meltingly tender pork tenderloins are rolled in herbs de Provence, then wrapped in bacon, pan seared, then oven roasted.  A pinot noir reduction is used as the base for a cranberry pan sauce, served with a butternut squash puree.

Duck Two Ways 
Duck legs served en-confit plus sliced seared duck breast, served with a rich pan sauce.
Served over root-vegetable puree. 
 
Charcoal-Grilled Oriental Flank Steak 
Top grade flank steak is marinated with oriental seasonings, and then grilled over a real charcoal fire til it’s pink in the middle. It’s thinly sliced on the bias, and served over a bed of garlic mashed potatoes with caramelized shallots. Topped with grilled scallions.  

Tenderloins of Beef 
A Petite Filet Mignon is pan seared, then roasted with wild mushrooms til it’s medium rare inside.  A red wine reduction is enhanced with a demi glace and herbs.  The filet is served with caramelized onions and traditional French scalloped potatoes.

  
All dinners may be accompanied by a perfectly paired still or sparkling wine. 
   
• • •

Desserts
·    Lemon Sponge Pudding with Lavender-Scented Crème
·    Scharffenberger Brownies with Godiva Ice Cream 
·    Chocolate Pot de Crème with Real Vanilla Bean Chantilly 
·    Almond Toscatarta or your choice of MFW Signature Cake
·    Warm Fresh Fruit Galette topped with Godiva Ice Cream
·    Cheese Platter with Seasonal Fruits & Glazed Nuts

• • •

Breakfast in Bed in a Basket

Just let me know when you’d like your breakfast basket delivered, and it will be left at your front doorstep.  It will include coffee/tea, orange juice, fresh fruit, croissants, pastries or a cheese soufflé, and the local paper. 
$50/couple