This is what we ate:
T A S T E O F A U T U M N
Hors d’oeuvres
Hawaiian Prawns
Roulade with Avocado, Lime and Yogurt
Dover Sole
Slow Cooked with Matsutake Sabayon and Nasturtium
Four Story Hill Farm Suckling Pig
Confit with Crabapple Chutney, Cipollini Onions and Cider Jus
Millbrook Farms Venison
Herb Roasted with Gingerbread Purée, Porcinis and Black Mission Figs
Araguani Chocolate
Ganache with Sweet Potato Dauphine and Chestnut Honey
Mignardises
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