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Thursday, January 12, 2006

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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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