amuse bouche: strawberry puree with muscat wine, buttermilk blue cheese, edible flower, and toasted brioche
rolls with whipped butter
iced tea with strawberry-rhubarb puree and elderberry syrup
my entree: pan-seared Alaskan halibut with mashed potatoes, house-cured bacon, spring vegetables, and Pinot Noir-bacon sauce
Matt's entree: pan-seared pheasant and crispy pheasant confit with mashed potatoes, braised bok choi, and brandy jus
last course: hickory nut popcorn cluster, dark chocolate-covered applewood-smoked bacon, sugared rhubarb gelDessert at fresco
my dessert: honey-poached pears brulee with honey sauce and lemon whipped cream
Matt's dessert: dark chocolate soup with pound cake croutons and peanut butter mousse
No comments:
Post a Comment