Here we have an event with Park and Grove in a private home with high in the hills of Hollywood with the most majestic city views imaginable. The evening was warm for guests to be outside as 5 tray passed appetizers were offered during cocktail hour.
Once guests were seated service began with the salad course. Our client wanted two salads from our November Seasonal Menu so we served them together as a duo. Everything on this plated dinner is from our November Seasonal Menu, but is also available for drop-off.
Next up was a vegan, pumpkin risotto with brown butter and sage. This dish is a pasta from our November Seasonal Menu.
This, friends, is the last of Wild Caught Halibut for the season. We so enjoyed it. Here it is served with a baby squash blossoms, haricot vert, parsley leaf salad, preserved lemon buerre blanc and soft herbs. See you next year, Halibut!
100 % Grass-Fed Beef Tenderloin is on the ticket! Not grass finished, all grass, all the time. Served atop smashed potatoes with braised radishes, carrots, and pearl onions. Finished with red wine gravy and salsa verde.
Each table was received a dessert platter with several delicacies to choose from and with one birthday guy in the house, this cake was presented and then boxed up for him to take home and enjoy.
Not everyone likes sweets so large seasonal fruit platters were contracted back in the kitchen. They were really dramatic and long, and looked a lot like an art installation once they were placed on their designated table. A beautiful event!
See more of the design details from this event on Style Me Pretty.
Photos: Yolk&Flour
