Private in Home Dinner for Two

Amuse Bouche: Seared scallop with teriyaki sauce, minneola orange, chives First Course: Heirloom tomato salad, mozzarella, arugula, basil, balsamic reduction, extra virgin olive oil Second Course: Chicken roulade stuffed with prosciutto, provolone and basil leaves on a bed of sautéed spinach, roasted fingerling potatoes and topped with a wild mushroom sauce Third Course: White cakeContinue reading “Private in Home Dinner for Two”