Seafood Lasagna Evening with Personal Chef Alan

About this event

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.

From Leaning Ladder Premium Olive Oil and Vinegar