Tonight, we are hosting a dinner for an executive from an investment company and her world-travelling explorer husband. They always take us out to the best restos on expense, but insist that they come to our house for dinner because they love the experience. Tonight we have settled on a truffle dinner focuses around a large, aromatic black truffle from Perigord, France, purchased at Andrew’s Cheese shop on Montana Ave, in Santa Monica. The menu is as follows:
Goat Cheese and Balsamic Onion Toasts with Champagne
Roast Cauliflower Soup with Truffle
Ravioli with Sheep’s Milk Ricotta and Egg in Truffle Butter
White Salad of Shaved Fennel and Artichoke
Grilled Haloumi and Roast Potatoes
Cheese Course
Deconstructed Black Forest Cake
Toddrickallen 