The menu:
Gazpacho
With blue crab
Lobster Mousseline in Lemon Sole
Asparagus bundle & tarragon cream sauce
Artisan Lettuce
Boursin crostini, Michigan cherries
Pistachios, cracked black pepper & sweet
Cherry vinaigrette
Duck Breast Medallion
Wrapped in apple wood bacon, served with
Braised fennel, baby corn & duck jus
Coffe Petit All-Natural Beef Filet
Peruvian whipped potatoes, chanterelle
Mushrooms, tomato fondue & red wine
Reduction
Chef’s Dessert Display
Yeah, right!
1 comment:
Glad you copied the menu. When you read it to me via phone, my brain couldn't begin to comprehend so many items. And all the foreign terms (to me, at least) made listening even less intelligible. Guess you won't need to eat for a week!
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