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Spring Seasonal Menu by Chef Jaclyn ($235 per guest) – Cheferbly

Spring Seasonal Menu by Chef Jaclyn ($235 per guest) – Cheferbly

Spring Seasonal Menu by Chef Jaclyn ($235 per guest) – Cheferbly

Price: $ 479.50

4.8(771)

Chef Jaclyn's Spring Seasonal menu consists of 6 courses: Course One  Tempura Shrimp Chili Garlic Aioli, Fresh Wasabi, Cilantro Course Two  Caramelized Satsumaimo Potato Scallion Powder, Chorizo Sherry Vinaigrette, Toasted Pistachio Course Three Sea Scallop Artichoke Cappelletti, Seared Leek, Parmigiano Reggiano Cream.
Chef Jaclyn's Spring Seasonal menu consists of 6 courses:Course One Tempura ShrimpChili Garlic Aioli, Fresh Wasabi, CilantroCourse Two Caramelized Satsumaimo PotatoScallion Powder, Chorizo Sherry Vinaigrette, Toasted PistachioCourse ThreeSea ScallopArtichoke Cappelletti, Seared Leek, Parmigiano Reggiano CreamCourse Four Apple Arugula SaladCandied Walnuts, Dried Cranberries, Humboldt Fog, Maple Balsamic DressingCourse FiveJidori Chicken BreastWhipped Yukon Potatoes, Broccoli, Asparagus, Shallot JusCourse SixIndividual Lemon Curd Pâte SucréeLacquered Raspberry, Raspberry GelNote: Tip is optional and can be paid directly to the chef at the event. .

Chef Jaclyn's Spring Seasonal menu consists of 6 courses:

  • Course One 
    • Tempura Shrimp

      • Chili Garlic Aioli, Fresh Wasabi, Cilantro

  • Course Two 
    • Caramelized Satsumaimo Potato

      • Scallion Powder, Chorizo Sherry Vinaigrette, Toasted Pistachio

  • Course Three
    • Sea Scallop

      • Artichoke Cappelletti, Seared Leek, Parmigiano Reggiano Cream

  • Course Four 
    • Apple Arugula Salad
      • Candied Walnuts, 

        Dried Cranberries, Humboldt Fog, Maple Balsamic Dressing

  • Course Five
    • Jidori Chicken Breast

      • Whipped Yukon Potatoes, Broccoli, Asparagus, Shallot Jus

  • Course Six
    • Individual Lemon Curd Pâte Sucrée

      • Lacquered Raspberry, Raspberry Gel

Note: Tip is optional and can be paid directly to the chef at the event. 

.
Chef Jaclyn's Spring Seasonal menu consists of 6 courses: Course One  Tempura Shrimp Chili Garlic Aioli, Fresh Wasabi, Cilantro Course Two  Caramelized Satsumaimo Potato Scallion Powder, Chorizo Sherry Vinaigrette, Toasted Pistachio Course Three Sea Scallop Artichoke Cappelletti, Seared Leek, Parmigiano Reggiano Cream Course Four  Apple Arugula Salad Candied Walnuts,  Dried Cranberries, Humboldt Fog, Maple Balsamic Dressing Course Five Jidori Chicken Breast Whipped Yukon Potatoes, Broccoli, Asparagus, Shallot Jus Course Six Individual Lemon Curd Pâte Sucrée Lacquered Raspberry, Raspberry Gel Note: Tip is optional and can be paid directly to the chef at the event. 

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