Personal Chef Christopher
Dallas, TX, United States
For this meal, you will start with toasted rye toast points with herbed cream cheese, fresh baby tomatoes tossed with capers, and Greek olives. The salad course is a peppery arugula, shaved fennel, and sweet seasonal stone fruit tossed with a white balsamic dressing. Your main course will be pan-seared scallops finished with brown butter, thinly sliced Yukon potatoes. No bake cheesecake to finish.
Amuse Bouche 
Peppery arugula with shaved fennel, and seasonal stone fruit with a white balsamic vinaigrette.
Appetizer 
Toasted rye bread topped with sliced baby tomatoes, capers, greek olives, and herb cream spread.
Main Course 
Seared scallops served over thinly sliced Yukon gold potatoes, micro greens, and spiced berry sauce.
Dessert 
A mixture of cream cheese, heavy cream sweetened with sugar with a graham cracker crust, white wine poached fruit, and a chocolate sauce.