Kids portion Thai seafood chowder
Adult portion Thai seafood chowder
Leftover ravioli dough
Making sage brown butter with walnuts
crepe filled with duck confit and a pepper coulis
dessert 2 ways: frozen lemon custard with berry reduction, and
chocolate mousseline with vanilla whipped cream
cranberry sorbet - palette cleanser between the duck confit and main course
main entree - chicken cordon bleu made with prosciutto, roasted
cippolini onions, califlower gratin, and wild rice with cannelini beans and leeks
ravioli stuffed with roasted butternut squash, mascarpone cheese, pine nuts
Apple turnovers
Yummy Yummy SCHLURP!
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