Roasted Chicken Breast with Bourbon Mustard Sauce Evening with Personal

Chef Alan

Menu to Include:

Starter:

Boiled shrimp cocktail with a Creole Remoulade dipping sauce. Tender boiled shrimp served with a creamy remoulade made with mayo, mustard, hot sauce, capers, parsley, Worcestershire, lemon balsamic, lemon zest, garlic and old bay seasoning.

Salad:

Arugula and roasted pear salad with toasted walnuts and parmesan cheese dressed with an Olive Oil and White Balsamic Vinegar vinaigrette.

Entrée:

Pan seared and then roasted skin on bone in chicken breast finished with a Bourbon, whole grain mustard, shallot, soy, lemon juice pan sauce with a side of corn fritters with a maple, chipotle, Dijon and mayo aioli.

Dessert:

Apple and puff pastry strudel made with apples, spices, raisins, lemon, walnuts and brown sugar rolled into puff pastry and baked. Served warm with a scoop of vanilla ice cream.