We had a good friend join us for dinner tonight who’s a vegetarian and I had a super-fun time planning and executing a menu. So much of the art and the fun for me is in the big picture of a full menu, not just the individual dishes. Here’s what happened tonight:
First Course: A bed of kale massaged with a balsamic rosemary syrup, topped with segmented oranges, sliced strawberries, and grilled shallots.
Second Course: Sauteed asparagus topped with crispy garlic, fresh parmesan, and dried lemon zest, beside a main dish of sliced sweet potatoes roasted with thyme, feta, and pine nuts.
Dessert: A two-inch-thick rich, fudgy, dark chocolate brownie square topped with fresh whipped cream and garnished with a strawberry.
We had a bottle of Pinot Noir to serve with it.