Hors D’Oeuvres
Meyer Lemon-Smoked Bacon-Ricotta Tartlette
Potato Rounds with Dino Kale, Carmelized Onion, Apple and Thyme and Sausage
Ben's Pita Chips with Tzatziki, Tabouleh and Olive
Cheddar and Quince Membrillo on Crackers
First Course
Persian Lamb Meatballs with Pistachio, Preserved Lemon, Tarragon, Mint, Parsley and Shallots
&
Asian Pear with Balsamic Vinegar, Pumpkin Seeds, Pomegranate and Arugula
Main Course
Braised Shortrib with Polenta and Brussel Leaves, Shallots and Parsley
Desserts
Chocolate Chili Torte with Bourbon Maple Whipped Cream
Honey Ricotta Cheese Cake
This is the menu from a lovely party I catered here in Washington. The meal was paired with fantastic Virginia wines from Democracy Vineyards.
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