Here’s the menu for the evening at Chez Bailey:
Proscuitto stuffed with herbed goat cheese, radish, & red pepper jelly. Served with a dash of basil oil.
Fresh tomatoes, mozzarella, & basil leaves. Drizzled with extra virgin olive oil & fig-infused balsamic vinegar.
Panko-encrusted trout filet with lemon & capers, served with a side of lightly sautéed zucchini.
Raspberries & blackberries flambéed in Grand Marnier, tumbled onto sponge cake, accompanied by mango sorbet.