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Chef Richard’s Naturally Baked, LLC P.O. Box 670 Phone: (603) 440-9136 Contoocook, NH 03229 Fax: (603) 971-9157
Lamb Entrees
Here is an example of a gourmet dinner for 2, Prepared, Cooked and Plated Served in your home.. I bring all cooking utensils, pots, pans, supplies, you supply plates etc. I will clean up after myself while you are enjoying your dinner and depart when dessert is served. We will load your dishwasher and wrap up leftovers with reheating instructions.
Note: Any of the Home Style dinners can be made into a gourmet dinner and served by adding $75 to the price for service per 2 dinner servings.
Note: ALL Ingredients are ALL NATURAL and whenever possible, ORGANIC and from LOCAL farms.
Dinner will be served in this order and there are 7 courses, wine included Pick the entrée etc from each section only one selection. Note the veggies can be changed based upon your preferences.
Amuse-gueule: (a Pre-Appetizer) Brie and crisp Soup Salad Hors d’oeuvres Intermezzo: Lime Sorbet Entrée Dessert
Cost is $195.00 *** Prices subject to fuel surcharge and 8% NH Meals Tax ***
Soup: Split Pea Carrot Ginger Broth Potato Leek with Serrano Ham
Salad: · Organic Baby Greens with either (Feta Cheese or Provolone) and honey-cider vinaigrette.
Hors d’oeuvres: Shrimp Cocktail Smoked salmon, French bread and herbed crème fraiche Melon wrapped in prosciutto
Entrée: · Rack of Lamb and Pears Spice Bread Charlottes ((French) Rack of lamb with Mint Sauce Drizzle served with Baby Carrots, Snow Peas and Pearl Onions)
· D’Agneau aux Primeurs ((French) jus rack of Lamb carrots, tourneed turnip, peas, green beans, tourneed Baby potatoes)
· D’Agneau Persille ((French) Rack of Lamb with garlic, bread crumbs and parsley with White beans, Brussels sprout leaves and Baby red potatoes).
· D’Agneau Grand Veneur ((French) Marinated rack of Lamb in red wine, with Broccoli, Cauliflower, Carrots, creamy garlic mashed potatoes.)
· Lamb Bourguignon ((French) Lamb tenderloins in a wine, garlic tomato sauce with mushrooms, pearl onions, and bacon lardons served with Orzo or rice parmesan risotto and asparagus spears) . · Selle D’Agneau Botie Persil lade ((French) Roast herbed saddle of lamb and parsley Served with Baby Potatoes, endive, baked tomatoes and peas).
· Daube d’Agneau Provencale ((French) Baised Lamb in herb sauce served with haricot verts, garlic mashed potatoes).
· British Guard of Honor with Herb Stuffing ((English) Rack of lamb formed into a crown basted with sherry and filled with the herb stuffing, served with either Brussels sprouts, or baby carrots with Red Currant sauce).
· Le American style Rack of Lamb ((American) A rack roasted with garlic rosemary served with jus and accompanied by fingerling potatoes, sweet peas and baby carrots)
· Queen Victoria Chops ((English) Lamb Chops with a ham, egg, breadcrumb coating served with a Red Currant sauce served with rice, green beans and summer squash).
Dessert · Cheesecake whole cake · Key Lime Cheesecake whole cake · Apple, Pear, Peach Tart (Fruit on top of a pastry cream in a tart crust) whole tart. · Chocolate Mousse · Raspberry Soufflé
With Lamb the sommelier recommends a dry red wine |
