In progress for hors d'œuvres and salad: Truffle Chicken Mousseline for Musubi & Tamari-Glazed Quails' Eggs
Hors d'Œuvres: Truffled Chicken Mousseline Musubi, Mango Cucumber Maki, Lime Tamari Dipping Sauce and Sriracha Mayo
Amuse Bouche: Sope Chip with Hummus and Tomato Salad
Soup Course: Lobster Bisque with Salsa Verde and Brioche Crumb
Salad Course: Roasted Turnip and Winter Squash with Tamari-Glazed Quail's Egg and Avocado
Intermezzo: Hibiscus Lime Cooler
Pièce de Resistance: Parmesan-Crusted Pork Loin with Buttermilk Turnip-Sweet Potato Purée, Ginger-Carrot Beurre Noisette, and Pecan Brussel Sprouts
Seafood Course: Artisan Cheese Consommé with Parmesan Chip and Paprika -Crusted Sea Scallop
Dessert: "Key Lime Pie" (Lime Curd Ice Cream in Chocolate Cup with Toasted Marshmallow Fluff, Hibiscus Reduction and Macaron Crumb)
Digestif: St. Brendan's, Frangelico, and Crème de Cacao
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