10 Course Dinner

CANAPES

Duck Duck “Tartine”

Smoked Duck Breast/Duck Liver Mousse/Fresh Turkish Fig/Peppercorn Gelee/Honey Drizzle 

Apple and Goat Cheddar Gougere

Caramelized Honey Crisp Apple/Double Smoked Bacon Lardon/Fried Sage 

Chard Torte

Puff Pastry/Sautee Rainbow Chard/Bosc Pear & Dried Currant “Salad”/Toasted Pine Nuts

AMUSE 

Wild B.C. Surgeon Caviar

Roasted New Potato/Crème Fraiche/Chive

FISH

Mussels and Fennel Escabeche

Multigrain Baguette 

RAW

Beef Carpaccio

Tenderloin Beef/Truffle Egg White Mayo/Pickled Ramps/Balsamic Red Cipollini Onions/Seedlings & Baby Gem Romaine Leaves/Extra Virgin Olive Oil/Black Salt 

SALAD

Squash Salad

Raw Red Hubbard & Banana Squash Ribbons/Roasted Buttercup Squash/Orange Glaze/Golden Gala Apples/Pickled Purple Daikon/Fermented Chilis/Toasted Pumpkin Seeds/Maple Smoked Paprika Vinaigrette

STARCH

Three Cheese Raviolo

Beaufort, Etorki & Gruyere Cheese Filling/Wild Mushroom Veloute/Roasted Hen of the Woods Mushrooms/Sunchoke Chips

PRINCIPAL PLATE

Salt Baked Sea Bream

Herb Basmati Rice/Glazed Harukei Turnips/Sautéed Bok Choy/ Herb Panagrattato/Lemon Caper Sauce

SORBET

Riesling and Cucumber Granita

Alsatian Wine/Preserved Glazed Baby Cucumber/Adora Grape 

CHEESE

Aged Comte/Chateau de Bourgogne/Baguette/Fresh Fruit/Roasted Nuts

FINISHING TOUCH

Baba au Rhum Cake

Poached Quince/Apple Cider Caramel Sauce

Back
Categories
Tasting Menu Autumn

© 2024 esculent Gourmet. All rights reserved.