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Ratman! Brilliant. I have a bottle of Veuve Rose in the pantry... I also have a nice red that I think I will serve with the tuna.
I just got back from doing the groceries and am off in a few minutes to get the tune. I also need some cilantro (called Chinese Parsley here) they were (unbelievably) out at my local.
The menu has changed slightly:
Avocado and Salmon salad
* a small stack of avocado, with a hint of lime, topped with smoked salmon and snow pea sprout garnish and a mango dressing
Thai Mussels
*fresh New Zealand mussels served in a broth of coconut milk and typical thai ingredients (lemongrass, ginger, fish sauce, etc.). Accompanied by some crusty baguette.
Zuccinni Sticks (deep fried)
* one of her favourties, I am going to serve them with a little creamy garlic sauce and a gazpacho
Mahi x 2
*One will be a sesame crusted and seared tuna steak and the other will be served raw (it's sushi grade). the sashimi will be on a bed of wild rice with a wasabi tomato salsa and the other on a bed of wilted spinach.
A selection of birthday cakes
*my son is going to bake three or five small birthday cakes (odd numbers are better) each a different flavour but all looking the same (shape-wise).
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"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
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