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Food through the seasons

Posted on Monday, December 29, 2008

Foie Gras Strudel & Seared Medallion

Tomato Dusted Sea Scallop & Jumbo Lump Crab Cake Duo

Panna Cotta with Lavender scented Berries

Table Setting

Terrine of Artichoke and Chanterelle Mushrooms

Seared Foie Gras, Truffle Butter Brioche, Caramelized Apples, Apple Gastrique

Pan Roased Diver Scallops, Piquillo Pepper Croquette with Tarragon Scented Risotto

Wild North Atlantic Cod, Brandade, Brussels Sprouts Leaves, Toasted Curry Sauce

Stuffed Breast of Guinea Hen and Confit Leg of Duck, Citrus Gastrique, Roasted Root Vgetables

Roasted Rack of Lamb Chops, Garlic Lamb Sausage, Smoked White Bean Puree, Rosemary Lamb Jus

Macadamia Ice Cream Profiteroles, Belgian Hot Chocolate