We did a cool little party last night for about 30 people. Little events like that one are fun, especially when they leave some of the planning up to the kitchen.

Garden Salad

Filet with shrimp

chef's choice of starch and veg

chef's choice of dessert

That was their menu. It is much more fun for us, and they will get a better meal. This allows the chef to do what it is he knows how to do, instead of having it completely dictated to him by the customer. Although we did have another, "I'll have the chicken." Once again, chicken was not on their menu. What rock do these people crawl out from under? I find this is something many restaurants and chefs have to deal with constantly.