Vela nodded.  She pulled another sheet of paper and quickly made a list of various suggestions for each course.  She added a few for the first she had already suggested though she felt her earlier suggestions were unique enough to be worth the event.  Having seen the way the woman had reacted to the suggestions though, Vela figured a few choices would be requested.

She did not put the recipe, of course, that was her own knowledge and not something a chef would give little tricks for others to use.  However, the basic ingredients to give the client a way to know what each dish composed of.  The list would not really give the visual description of each dish either, as that would be something the client would normally discuss.  Since this would be done on paper, she just gave the basics.

After a few moments of writing, the servant came out with the drink.  Vela took a sip with an expression of enjoyment.  She had needed that. 

"Thank you.  Very lovely."  She commented after a moment of enjoyment.  "Unexpected events happen in almost any household.  One of the things I have worked to keep myself ready to deal with surprise or unexpected situations.  The meal should go on even when things don't go on as you expect them.  Adaptation in such situations can cause the most interesting new recipes and new dishes."  She smiled.

She went back to making the list for his wife to look over and sipping from time to time.  Finishing it, she took one more sip as she looked over it to be sure she had included each course and a basic description of the options that she suggested. 

She handed it over to the Baron.  "I think there will be several options that I would suggest.  The first in each section is the one I would find most suitable, but the others are delightful as well.  I would need to know which of each choice at least two days before the event, so as to allow me to have time to get the groceries and do the items that need more prepping than others."  She explained.

"I am looking forward to getting familiar with your kitchen."  She smiled.




---the paper----
hors d'oeuvre -
*angels on horseback - frying the skewered mountain oysters and bacon in butter served on toast, it can be eaten straight from the skewer – displayed on individual plates for each guest
*Goat cheese crostini with fig-olive tapenade
*Zucchini fritters[/size]
*Shallot and pancetta tortilla crisps

amuse-bouche -
*Blini with trout roe caviar and crème fraiche --The blini can be decorated without the caviar.  Bite-size blini are topped with chives, a dollop of rich creme fraiche, diminutive quail eggs to give the visual of a flower on each
*Sweet potato chips with goat cheese and caviar
*Caprese bites with basil vinaigrette
*Pea soup served in a shot glass or espresso cup

soup -
*Coconut Curry Lentil Soup
*Cold melon and basil soup
*Pumpkin sage bisque
*Tuscan white bean and roasted garlic soup

appetizer -
*Savory Cheese-Filled Croquembouche - constructed with cheesy gougères and an herbed cheese filling, and the caramel is spiked black pepper
*Charred broccoli with shishito peppers and pickled onions]
*Mushrooms stuffed with Pecorino Romano, garlic, and bread crumbs
*Candied carrots with honey, cumin, and paprika

salad -
*Chopped Thai salad with peanut dressing
*Garden salad with lettuce, tomatoes, onions, and tart vinaigrette
*Greek salad with olives, lettuce, red onions, and feta cheese

first main course -
*Duck & Black Rice in Banana Leaf Parcels
*Spicy Thai basil chicken
*Roasted duck with an orange-ginger glaze
*Deep-fried turkey with a honey bourbon glaze

palate cleanser –
*Mint Sorbet
*Prosecco
*Water with lemon

second main course -
*Grilled Ostrich Smothered in Garlic Herb Butter
*Stuffed lamb breast with lemon, ricotta, and oregano
*Grilled flatiron steak with rosemary potatoes
*Herb-crusted venison medallions

dessert -
*Petits Pots à l'Absinthe - Absinthe adds a subtle anise flavor to these puddings, which are delicious with berries.
*Rich flourless chocolate cake with a glass of sweet port wine
*Lemon creme brulee with dry white wine
*Fruit tarts and berries with champagne

Mignardise -
*pates de fruits
*Miniature butter madeleine biscuits
*Small pieces of chocolate
*Bite-sized macarons