Some Amuse-Bouche at first. Starting with Seafood, Chorizo & some Asparagus, followed by Wellington Beef, Season Vegetables and Wild Mushrooms Sauce. Your dessert now, my revisited version of Lemon Pie. Bon appétit, JEAN, your' tonight Private Chef.
Scallop and Geoduck Clams jut Roasted with some Chorizo (Spicy Spanish Saussage), served in their own shells, Tarragon Sauce.
Beef Tenderloin, Just Roast, Baked in my Homemade Puff Pastry. Potatoes Galette and Season Vedgetables
My Revisited Lemon Pie. Delicious