Fine Dining Menu for March

Appetizer Lemon Garlic Shrimp Peel and devein the shrimp, leaving the tails intact. Mince the garlic and finely chop the parsley. Zest and juice the lemon.

2.In a bowl, combine the shrimp, garlic, olive oil, lemon zest, lemon juice, salt, and pepper. Marinate for 30 minutes.

3.In a skillet over medium heat, cook the shrimp for 2-3 minutes per side until pink and opaque. Garnish with fresh parsley.

Main Course Filet Mignon with Rosemary Potatoes and Asparagus Preheat oven to 400°F (200°C). Season the filet mignon steaks with salt and pepper.

5.In a skillet over high heat, sear the steaks for 2 minutes per side. Add butter, garlic, and rosemary to the skillet. Baste the steaks for 1 minute, then transfer to the oven and roast for 5-7 minutes for medium-rare.

6.In the same skillet, cook baby potatoes until golden brown. Blanch asparagus in boiling water for 2 minutes, then sauté in the skillet until tender. Drizzle balsamic glaze before serving.

Dessert Dark Chocolate Ganache Chop dark chocolate and place in a heatproof bowl. Heat cream, sugar, and vanilla extract in a saucepan until steaming.

8.Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until smooth. Allow the ganache to cool and thicken.

Assembly Plate the shrimp on a bed of greens. Serve the filet mignon alongside rosemary potatoes and asparagus. Drizzle balsamic glaze on the plate.

10.Finish with a drizzle of dark chocolate ganache over fresh berries. Pair the meal with a glass of Cabernet Sauvignon.