Soup: Creamy Broccoli Bisque with Bacon encrusted Chedder cheese
Salad: Roasted Chef’s Garden young beets, Ice wine Vinaigrette, Whipped Ricotta, Dandelion Greens
Entree: Country Style Cassaulette Chef’s Garden vine dried horticulture beans and root vegetables, topped with a mixed grill of Duck leg Confit, Braised Pork Shoulder, Grilled Garlic-Pork Sausage, Wild Boar Meatballs, and Grilled Beef Stripsteak
Foie: Seared Foie Gras, mashed plantains with cocnut, Mojito emulsion
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