Starter: Seared Scallops with Lemon Butter Sauce
- Pan-seared scallops with a golden crust
- Served with a drizzle of lemon-butter sauce and microgreens
- Light, delicate, and impressive
Soup or Salad: Roasted Butternut Squash Soup
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Smooth, velvety soup with a touch of nutmeg and cream
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Garnish with toasted pumpkin seeds and a swirl of crème fraîche
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Or try a beet and goat cheese salad for a colorful alternative
Main Course: Filet Mignon with Red Wine Reduction
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Tender beef filet cooked to perfection
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Accompanied by roasted fingerling potatoes and sautéed asparagus
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Red wine reduction sauce adds elegance and depth
Alternative Main:
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Herb-Crusted Rack of Lamb
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Pan-Roasted Salmon with Champagne Beurre Blanc
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Stuffed Chicken Breast with Spinach and Ricotta
Side Dishes:
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Truffle Mashed Potatoes
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Honey-Glazed Carrots
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Garlic Butter Green Beans
Dessert: Chocolate Lava Cake or Crème Brûlée
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Rich, decadent chocolate lava cake with a molten center
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Or classic crème brûlée with caramelized sugar topping
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Serve with fresh berries or a small scoop of vanilla ice cream
Beverage Pairing:
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Champagne or sparkling wine for the starter
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Full-bodied red wine (Cabernet Sauvignon or Merlot) for red meat
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Light white wine (Chardonnay) for fish or poultry
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Coffee, tea, or dessert wine with the dessert course