Soup: Gelleed Melon soup with flavors of rum, mint, and lime
App: Brown turkey fig and french brie tart, icewine dressed microgreens salad
Salad: Belgium endive, red cherry, and buttermilk blue cheese salad, spicy toasted walnuts, white cherry vinagraitte
Entree: Ginger poached wild stripped bass, purple fingerling potatoes, Chef's Garden summer beans, orange beurre blanc
Dessert: Rasberry and blueberries, white chocolate-yogurt mousse, hazelnut cake
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