5 Course Menu Recipe

Peel the cucumber if the skin is waxy; otherwise leave part of it for color. Cut into chunks and place in a blender.

Add Greek yogurt, fresh mint leaves, lemon juice, olive oil, salt and pepper to the blender. Add 1/4 cup cold water to start.

Puree on high until smooth, about 45–60 seconds. If mixture is too thick, add remaining cold water, 1 tbsp at a time, until it reaches a pourable shooter consistency.

Taste and adjust seasoning (more salt, lemon or mint as desired). Chill in refrigerator for at least 30 minutes or up to 4 hours.

When ready to serve, stir and pour into 2–3 oz shooter glasses. Drizzle a few drops of olive oil and top with a microgreen or mint sprig.

Prepare the citrus: carefully remove peel and pith from oranges and grapefruit, then cut out individual segments over a bowl to catch juices.

In a small bowl or jar, whisk together olive oil, white balsamic vinegar, Dijon mustard, honey, salt and pepper until emulsified.

Place arugula in a large bowl. Add citrus segments, crumbled feta and toasted almonds.

Dress the salad lightly with the vinaigrette (start with half, toss, add more to taste) and serve immediately so the arugula stays crisp.

Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easier cleanup.

Pat chicken thighs dry with paper towels. Zest one lemon and juice one of the lemons. In a bowl combine lemon zest, lemon juice, chopped rosemary, thyme, minced garlic, olive oil, salt and pepper to make a marinade.

Toss the chicken thighs in the marinade, coating under the skin where possible. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours for deeper flavor).

Meanwhile, in a separate bowl, toss halved baby potatoes with 1 tablespoon olive oil and a pinch of salt and pepper. Par-cook potatoes: spread on the sheet pan and roast for 15 minutes to start them cooking before adding other vegetables.

Remove pan from oven after 15 minutes. Nestle the marinated chicken among the par-roasted potatoes. Arrange zucchini, yellow squash, red pepper slices and sliced shallot around chicken. Drizzle remaining marinade over vegetables and add the white wine or chicken stock to the pan to create steam and sauce.

Roast at 425°F (220°C) for 25–30 minutes more, or until chicken registers 165°F (74°C) at the thickest point and vegetables are tender and golden. If chicken skin is not crisp enough, broil for 2–3 minutes, watching carefully.

Remove from oven and let rest 5 minutes before serving. Spoon pan juices over chicken and vegetables.

Combine lemon juice, simple syrup and chopped basil in a shallow metal baking tray; stir well. Add sparkling water or Prosecco to the mixture and stir gently.

Place tray in the freezer. After 30 minutes scrape the mixture with a fork to break up ice crystals. Repeat scraping every 20–30 minutes until the mixture is fully crystallized and fluffy (about 2–3 hours total).

Spoon small portions (1–2 tbsp) into chilled shot glasses and serve between courses as a palate cleanser.

Sprinkle gelatin over 3 tablespoons cold water in a small bowl and let bloom for 5 minutes.

In a small saucepan, combine heavy cream, whole milk, dried lavender, honey and sugar. Warm over medium heat until just simmering (do not boil), stirring to dissolve the honey and sugar. Remove from heat and let steep for 10 minutes to infuse lavender.

Strain the cream mixture through a fine-mesh sieve into a clean saucepan or bowl to remove lavender bits. Return to very low heat, add the bloomed gelatin and stir until gelatin fully dissolves, about 1–2 minutes. Remove from heat and stir in vanilla extract.

Ladle the panna cotta mixture into 6 small ramekins or glasses (about 6–7 oz each). Cool to room temperature, then cover and refrigerate at least 4 hours or until set (overnight is best).

Just before serving, top each panna cotta with a spoonful of mixed fresh berries and a little lemon zest.

Plan timing: prepare panna cotta the day before. Make and chill cucumber-mint shooters, and par-cook potatoes earlier in the day. Toast almonds and prepare vinaigrette ahead to speed service.

Set up live music area and staging for belly dancing show. Arrange party favours at each guest place. Keep champagne chilled until midnight; offer sparkling wine or Prosecco earlier if desired.

Serve courses in this suggested order: amuse-bouche shooter, citrus arugula salad, main roasted chicken with vegetable medley, optional granita palate cleanser, panna cotta dessert. At midnight, present champagne for the toast and distribute party favours.