An impt dinner for a long, dear friend coming to visit. Want to have a total culinary exploration, yet won't have any help, and have a normal-sized kitchen.
Here is my menu thus far, and would love to hear ways of improving it.... lots of courses but small portions!
Olives, Marcona almonds upon arriving.
Bruschetta -- traditional with tomato, basil, onion, bit of garlic or open to new ideas, but not fava or other beans, and not anchovies, ie tapenade; pesto with tomato would be fine. Need this course to be simple, prepared in advance, til I grill the bread.
Seared foie gras on canapes, ideally with a cherry or fruity garnish?
Soup -- carrot-ginger (or butternut squash) puree with a garnish of a grilled lightly garlic-marinated shrimp; garnish of grated ginger?, and perhaps something green on top... basil??
Roasted beet, goat cheese and pistachio salad, in vinaigrette -- what herb in the vinaigrette would best complement the other flavors?
Veal Saltimbocca -- with fresh sage, prosciutto, perhaps a bit of fontina wrapped inside; possibly 2 ravioli on the side, pumpkin or porcini-filled with same sauce.
Garlic Baby Spinach -- served on the side of the plate or under the saltimbocca.
A few dessert cheeses -- any recs? And water crackers, baguette slices, toasted baguette, or other recs?
A choc dessert, which I'll pick up at a patisserie.
Re wines, I somehow always gravitate towards whites, and think whites would go well through the course of the dinner. Any recs per course?? Happy to buy 4-5 wines, if need be.....