Seafood Lasagna Evening with Personal Chef Alan

Seafood Lasagna Evening (This is a Dinner Party (not a hands-on or demonstration class)) An Evening with Personal Chef Alan Starter Ricotta & Roasted Grape Crostini Lightly broiled Leaning Ladder baguette slices spread with creamy ricotta and topped with grapes roasted in Leaning Ladder Aged Balsamic Vinegar and Rosemary Olive Oil. Finished with toasted pine nuts, a delicate drizzle of honey, and fresh lemon zest. Salad Spinach, Goat Cheese & Roasted Carrot Salad Roasted carrots finished with Leaning Ladder Olive Oil, served over baby spinach and red leaf lettuce with sliced shallots, creamy goat cheese, and toasted almonds. Tossed in a house-made honey-Dijon and sherry vinegar vinaigrette. Entrée Seafood Lasagna Layers of tender lasagna pasta and a luxurious clam-infused béchamel, layered with a rich blend of mascarpone, ricotta, Parmesan, garlic, white wine, lemon, shrimp, lump crab meat, tarragon, chives, spinach, and grated mozzarella. Baked until golden, bubbling, and perfectly finished. Dessert Dark Chocolate Pudding Silky dark chocolate pudding crafted with Dutch-process cocoa, egg yolks, milk, bittersweet chocolate, butter, and vanilla paste, with a subtle hint of peppermint. Served with a light dollop of freshly whipped cream.