Good Friends, Good Food, Good Times

Last night we had friends over to dinner. We enjoyed the preparation, the company, and the food. Ron and I planned and executed the menu together. It’s fun to have time to make this kind of meal on a week night!

Here’s the menu for the evening at Chez Bailey:

Amuse-Bouche

Proscuitto Pillow

Proscuitto stuffed with herbed goat cheese, radish, & red pepper jelly. Served with a dash of basil oil.

Salad

Caprese Salad

Fresh tomatoes, mozzarella, & basil leaves. Drizzled with extra virgin olive oil & fig-infused balsamic vinegar.

Entrée

Fried Trout

Panko-encrusted trout filet with lemon & capers, served with a side of lightly sautéed zucchini.

Dessert

Berries Jubilee!

Raspberries & blackberries flambéed in Grand Marnier, tumbled onto sponge cake, accompanied by mango sorbet.