I am serving a wine paired multi-course dinner for 30 guests.
I have not put together my entire menu yet and would like some words of advice.
(Small apple-cinn cracker as Amuse Bouche)
Would it be exeptable to serve thinly sliced, seasoned beef tenderloin on a small crisp salad for the first course.
5 Courses all day, dessert to finish
(paired W/ Riesling)