So, we're 2 days out and I figured I'd take the opportunity to share with the group the final menu, as the guests will see it. I have omitted the wine pairings (which are beast!) jus-cause we have already shown them. Hope you enjoy!
Sub-Zero Martini Bar (Appertif)
Asiana
Teriyaki Shrimp Yakitori with Bacon, Green Papaya Salad
or
Shrimp Yeong Sui Mai with Salt Pork Crackling, Green Papaya Salad
Italia
Basil and Mozzarella Fresh Ravioli Pomodor
or
Toasted Papardelle 'Gardinia'
Franconia
Lobster Bisque, Asparagus, Red Pepper (sigh,) Balinese Long Pepper
or
Red Pepper (sigh)/ Asparagus Bisque, Lobster, Black Currant Roasted Salt
Germainia
Potato/Cheddar Rouladen, Rosemary-Infused Butter, Belian Endive Sauerkraut
or
Cheddar Schpaetzle, Tournedos, Rosemary-Infused Butter, Endive Kraut Brulee
Americana
Duet of Roll-ups: Strawberry/Chocolate, Lemon/Vanilla
Chocolate/Cuban Coffee 'Rebirth' (digestif)
Taking a page out of Ethan's book, I have kept the menu desciptions vague enough to allow guests to be surprised by the twists and turns. Can't wait to see folks there! The chicken with-head-cut-off will have nothing on me this day, rofl!