A Summer Dinner Party for 15

I wanted to really emphasize the abundance of fresh produce for this Summer season party.

Menu July 6^th, 2012

Passed Hors d’Oeuvres

Prosciutto Wrapped Asparagus

Zucchini, Corn and Basil Fritters with Roasted Red Pepper Dipping Sauce

First Course

Heirloom Tomatoes and Burata with a Reduction of Balsamic Vinegar, Extra Virgin Olive Oil and Maldon Sea Salt

Second Course

Herb Roasted Tenderloin of Beef with a Red Wine and Demi Glace Reduction

Gratin of Yukon Gold Potatoes and Garlic

Melange of Summer Vegetables – Purple Broccoli, Baby Carrots, Sugar Snap Peas, Patty Pan Squash, and Asparagus

Dessert

Flourless Scharffenberger Chocolate and Valhrona Cocoa Cake with Fresh Berries, Raspberry Sauce and Whipped Cream