A few questions have been asked about what sort of menus we put together. Below is menu we assembled with ingredients from near and far. Yes our guests ate everything, the first two being canapes, the rest a progressive menu. Enjoy, we did
kumamoto oyster
banyuls vinaigrette
quail egg
prosciutto, espelette pepper
avocado panna cotta
crab meat, cumin, cilantro
hamachi
four preparations and garnishes:
fresh wasabi, saffron soy, cauliflower crusted, orange marinated
lobster emulsion
pink peppercorn, coral butter, shrimp toast
foie gras torchon
fortified cherries, toasted almonds, thé perfumé
handkerchief pasta
morels: pureed, roasted, braised
diver scallop
medjool date, stilton, very old sherry
cod en papillote
black truffles, onions: red, green, spring
pig trotter
lime pickle, bacon emulsion, bok choy
veal shank
braised cabbage, taleggio polenta, roasting jus
cote de boeuf
fiddle head gratin, yukon gold potato puree, sel gris
robiola by guffani
camembert
azeitao
honey caramel, roasted pears, brandy preserved black truffles
whole milk yogurt panna cotta
macerated rhubarb, black pepper
flourless chocolate cake
cinnamon, crème fraiche
