We tried to keep the same format that we had used for the first party, but put heightened emphasis on presenting amuse-bouche style plates to our guests. This one was all about small bites, packed with big flavour and interesting textures.
The menu was inspired by some recent trips that we had taken to Montreal and included a delicious Roasted Wild Mushroom Soup, Fennel Risotto with Lemon and Thyme (similar to this one), and Seared Scallop with Truffled Pea. The main highlight was a take on Steak Frites that was reduced down to a bite-sized portion, but which packed a ton of flavour.
Everything was capped off with a selection of donuts three ways: maple bacon, honey Sriracha, and chocolate truffle. Yum!
The meal was another great success and it gave us even more confidence moving forward. What was next? How could we out-do ourselves? What great foods could we highlight? And most importantly, how much bigger could we go – 8, 10, 12 people??
Stay tuned…
GALLERY
