1st Course: Gorgonzola, Ashed Chevre and Aged Triple Cream Brie with Assorted Toasted Nuts and Dried Fruits
2nd Course: Roasted Butternut Squash Soup with Shaved Parmesan and Microgreen Garnish
3rd Course: Salad of Duck Confit over Frisee with Toasted Cashews and Lardons
4th Course: Key Lime Sorbet
5th Course: Seared Duck Breast with Port Wine and Fig Reduction over Caramelized Sweet Potatoes and Crispy Brown Butter Pears
6th Course: Baked Apple Tart with Vanilla Ice Cream and Spiced Caramel
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