island creek oysters, verjus mignonette & lemon
course two
duck breast bacon & golden raisin compote
seared foie gras & poached apricot
duck rillete & chamomile grapes
course three
seared venison chop, parsnip-apple puree, roasted chestnuts & juniper bordelaise
palatte cleanse
salad of bibb lettuce, cranberries & pear vinaigrette
course four
french cheeses with whole grain mustard, onion confit & toast
course five
mocha-walnut bûche de noël, bittersweet chocolate & raspberry crème
and a few more
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