Camille Recipe
An intimate nine-course experience, all for the price of $195.
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Ingredients
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Appetizers
Soup
Salad
Main Course
Dessert
Method
Appetizers
- 1
Prepare Oysters
Shuck the fresh oysters carefully and place them on a bed of ice. Serve with lemon wedges and mignonette sauce on the side.
Soup
- 2
Make Butternut Squash Soup
Peel and cube the butternut squash. In a pot, sauté chopped onion and minced garlic in a bit of oil until translucent. Add the squash and vegetable broth. Simmer until the squash is tender. Blend until smooth, then stir in the cream. Season with salt and pepper to taste.
Salad
- 3
Assemble Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with balsamic dressing and toss gently.
Main Course
- 4
- 5
Prepare Asparagus
In the same skillet, add asparagus and sauté in the remaining oil for about 5-7 minutes until tender. Season with salt and pepper.
Dessert
- 6
Make Chocolate Mousse
Melt dark chocolate in a bowl over simmering water. In another bowl, whip heavy cream until soft peaks form. Fold melted chocolate into whipped cream until combined. Chill for at least 30 minutes before serving. Serve with fresh raspberries on top.