So as discussed and been testing recently. This will be the final menu for v-day.
Starter: mozz, basil, and prociutto. Wrap the proscuitto into a cone shape with the basil wrapped on the outside. Mozz ball inside. Drizzle with balsamic reduction. Plate on blue marble serving board.
Appetizer: Served on rectangular white small platter plates. Seared scallops overtop a bed of arugula salad. Shave red onion and lemon zest via microplane grater. Garnish overtop with cracked black pepper and drizzle with honey lemon dressing.
Cleanser: Lime sorbet scooped inside of a lemon rind.
Main course: sous vide rack of lamb to medium. 500F cast iron for sear with 1 stick butter being basted over top including garlic, shallot, thyme, and sage leaves. Slice rack and plate on tradition dinner plate in a circular draping motion with creme fraiche as a base layer. Side of rissotto and homemade french bread as a side.
Dessert: Susan is making flan.
If anyone has recommendations on a good meal course wine and dessert wine, please help me. I'm only good with beers. hahahaha
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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR
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