Suzy Q Menu

Appetizer: mini-cornbread muffins positioned in a pool of liquid cherry honey butter, red and yellow beet slice stacks roasted with olive oil, rosemary and black pepper and topped with a poof of black truffle mousse
Paired with: an icy glass of buttermilk cut with 2% milk

Salad: thinly sliced portabello mushroom sauteed in olive oil, Worcestershire, and maple syrup served over steamed baby spinach
Paired with: a sparkling water with floats of extreemely thin sliced strawberry

Main Course: filet mignon medallions stuffed with buttered lobster chunks and placed in a spicy green peppercorn sauce with a serving of a sauteed zuchinni that has been hollowed out and filled with a delightful mixture of chopped garlic, mushroom, fresh herbs and brie
Paired with: a glass of white cranberry juice over frozen red cranberry juice cubes

Dessert: a culinary rapture of light whipped orange cream with candied orange peel and dark chocolate pieces served in a bowl of fired sugar and sprinkled with honeysuckle glazed and candied purple pansies
Paired with: Hawaiian ginger infused sparkling water with a rimming of raw sugar