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Rolled Stuffed Pork Tenderloin evening with Personal Chef Alan
Starting with Italian deviled eggs made with mayo, olive oil, capers, basil, Dijon, lemon balsamic and parsley topped with frizzled prosciutto.
A salad will be a roasted beet, tangerine and blue cheese salad with a tangerine and orange vinaigrette.
A rolled and stuffed pork tenderloin made with spinach, fresh herbs, bread crumbs, grated parmesan, drizzled with a Dijon, mayo, honey and sour cream sauce served with Rosemary roasted potatoes.
Dessert will be a slice of dark chocolate ganache tart topped with a dollop of whipped cream