Appetizer
Mini Potato Yam Latkes with Crème Fraiche & Golden Caviar
Salad
Roasted Red Peppers, Garlic Chevre and Sautéed Eggplant layered on a bed of organic baby greens with a Balsamic Pomegranate Reduction
Soup
Porcini Mushroom consommé with Truffle Oil
First Course
Tuna Tataki (seared with black and white sesame seeds) Served with sweet soy & wasabi
~ Lemon Sorbet ~
Second Course
Beef Tenderloin Medallions with a Shitake Mushroom Sauce
~ Lemon Sorbet ~
Third Course
Half of a Roasted Cornish Game Hen in Puff Pastry wells with Wild Mushrooms, Garlic, Dried Okanagan Cherries & Port
Dessert
Croque en Bouche
Cheeses
St. Agur, St. Andre, Cave-Aged Gruyere, with Medjule Dates & Figs
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