Appetizer
Squares of carrot and turnip
blanched. Sprinkled with crumbled bacon and dried coconut.
Starter
Mushroom tart tatin on a bed of
arugula drizzled with sweet Balsamic. Cremini mushrooms; dried porcini
mushrooms soaked in sherry and smoked chicken stock; sherry and broth reduced
and added.
Entrée
Roast leg of lamb and potatoes;
lamb coated in oil processed with 1 ½ heads garlic and rosemary 1 day ahead;
potatoes cooked in roasting pan and tossed with toasted/rendered lamb “chitterlings.”
Braised red cabbage with tarragon;
cabbage braised in cocedo broth; garnished with fresh dill.
Slow cooked carrots garnished with fresh marjoram.
Salad
Endive in cinnamon-mayonnaise
dressing; apple slices tossed in lemon juice, cinnamon, and vanilla salt;
orange slices, dried cranberries, and edible flowers.
Dessert
“He-is-risen” Chocolate Soufflé
Apres
Coffee and dried figs and apples
with almonds
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