She has a budget of $65-$70 and I am not charging anything to do it.
My first thought was, its spring time here in NC was lots of nice fresh veggies.
STARTER: baby shrimp and tomato napoleon- do the shrimp like a shrimp salad..mayo, onion, sweet peas and do a 3 tier napoleon.
SALAD: mixed greens, walnuts, gorgonzola cheese, diced pears, balsamic & oil dressing
ENTREE: Coq au Vin- is this too "fall" to serve now? or should i do something with mixed bell peppers, mushrooms and white wine; or maybe do the chicken with white wine, green grapes and a splash of cream (the name of that escapes me right now)
DESSERT: strawberry shortcakes
while i havent gone to the store to price everything, i dont think it'd be a problem to come in at that budget.
my "concern" (and it really isnt much of one) is the entree. which way to go.
I want to call her back in the next hour or so... haha, i know its short notice people...but anything quick thoughts/words of encouragment would be great