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Monday, October 30, 2006

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Cured Ocean Trout on Saffron-Scented Vegetable Jello
NuttyRed King Crab Fillet, Crustaceans in Brick Pastry
Mango Relish,Verjus Emulsion

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Roasted Baby Lamb Rack with Stuffed Green Olive,
Dried Blueberry Toppings,
Braised Lamb Shoulder on Spinach Puree, topped with Citrus Espuma
Ploenta-Brie Croquette, Hermitage Red Wine Sauce

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Warm Crumble Cake with Lemon Curd
Garden-Herbed Iced Parfait on Melba Jellified Coulis, Mint Foam

je cite @ 9:17 PM