Personal Chef Nathan
Macungie, PA, United States
Three courses custom made and paired with either wine, beer, or cocktails.
Appetizer 
Beet cured coho salmon with beet textures, horseradish creme fraiche, poached quince , shaved fennel, fennel pollen crisp. Beet leaves.
Homemade buratta with heirloom tomato water, peeled cherry tomatoes, smoked sea salt, grilled peach, tomato dust, focaccia crisp.
Herbed buttermilk dressing, speck ham, feta cheese, heirloom melon, pistachio
Main Course 
Seared u10 day boat scallops with homemade linguini, mushrooms, shaved perigord truffle, lots of cracked black pepper and pecorino romano, quail egg yolk, preserved lemon.
Chili brined pork sirloin on a chilled ramen noodle and wild mushroom salad. Ginger glazed bok choy, XO sauce, sunny side duck egg.
Dessert 
Cherry strudel with honeycomb, whipped mascarpone, tarragon ice cream and bee pollen
Sweet local corn custard with strawberry, strawberry gel, bourbon creme anglaise, salted salted caramel corn, dehydrated “corn flakes” spun sugar.