Personal Chef Nicholas
Boston, MA, United States
This menu begins with light roasted asparagus to rouse the appetite, continues with the classic entree of Eggs Benedict jazzed up with some Prosciutto, and finishes with the sweet delight of Grand Marnier soaked strawberry shortcake. I can hear the soft jazz and delicious idle chatter now..
Appetizer 
Oven roasted Asparagus sprinkled with fresh grated Parmesan cheese, salt and pepper and a light Olive oil drizzle
Main Course 
two perfectly poached eggs sit atop Italian Prosciutto and warm toasted Ciabatta all dressed in a light, fresh Hollandaise. The epitome of weekend brunch!
Dessert 
with Strawberries soaked in Grand Marnier, an orange zest whipped cream this is not your grandmothers shortcake! Sweet but not heavy, complex but not complicated, this dessert is made for Brunch!