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Personal Chef Paul
New York, NY, United States
Menu #14362
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Dinner Party
Canapés and a few drinks before dinner. Followed by 3 courses Beet salad, whole rack of lamb and for dessert a raspberry tart.
Category: Dinner
Influence: American, French
Amuse Bouche 
Polenta & figs
Creamy polenta bites with béchamel, caramelized onions and fresh fig
Puff pastry and asparagus
Baked Asparagus wrapped in puff pastry
Whole carrots
Whole roasted baby carrots with a black cardamom yogurt dipping sauce
Appetizer Beet salad
Marinated beets, grilled corn and shaved pecorino. Mixed baby greens. Sherry vinaigrette
Main Course Rack of lamb
Seared rack of lamb with double baked stuffed potato and caramelized cauliflower
Dessert Raspberry tarts
Crispy lemon cookie topped with pastry cream and fresh raspberries
$ 94.40
/guest
6
and more
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Noon (10h-14h)
Evening (18h-22h)