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Thursday, April 12, 2007

New tasting menu

(Crab Cones)

Tasting Menu

Bourbon Rabbit Liver Pate with Baguettes
Crab Cones
Paired with Trumpeter Brut Sparkling

Miso Turkey Vegetable

Kashmiri Goat Curry
Moroccan Lamb Chop with Blood Orange reduction and Couscous Timbale and Blood Orange/Fennel Relish
Paired with Cuumano Nero D'Avola

Scented warmed water for hand washing

Butternut/Sage Ravioli in Brown Butter
Bison Tenderloin Medallions in creamy Morel and King Oyster Mushroom sauce
Paired with Mazzoco Chardonnay and Beyerskloof Pinotage

Cheese Course

Meyers Lemon Curd Meringue Tarts
Paired with Marnier Pineau des Charentes

(Meyers Lemon Curd Meringue Tart)

Thank you Sheila Nash from the MLCC for the wine pairings.

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