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5 Course Spring Dinner

65

About the meal

5 course Spring menu:

Spring Pea and Radish Salad, Feta, Mint, Crisp Shallot
A salad of Spring lettuces, mint leaves topped with English peas, Feta, watermelon radish and fried shallots
(Vegetarian, GF)

Seared Local Albacore, Quinoa Cake, Jalapeno Pesto
Rare seared local Albacore served on a crisp quinoa cake and served with a Jalapeno-cilantro pesto and pickled shallots
(GF)
Butternut Squash Tortellini, Sage Brown Butter, Pomegranate and Pecorino
Housemade butternut squash tortellini served with a sage brown butter, Pomegranate syrup and grated Pecorino Romano
(Vegetarian)

Red Wine Braised Shortribs
Red wine braised boneless beef short ribs served with a potato-red onion and celery root gratin, broccolini & horseradish gremolata
(GF)

"Fallen" Angel Food Cake w/ Minted Berries & Meyer Lemon Sorbet
A gluten free angel food cake with just a touch of butter (Hence the fallen aspect) served with a compote of berries and mint served with a house made Meyer Lemon sorbet.
(Vegetarian, GF)

Steven & GeorgeAnn Levine

About the chef

We are a husband/wife dream team with over 30 years experience running 3 and 4 star restaurants in NYC and SF.
Our little catering company “Family Meal” specializes in hand crafting personalized menus baded on the clients needs and expectations and then surpassing them!

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