5 seasonal courses with wine pairings
amuse bouche
sliced oranges with kalamata thyme puree
soup
roasted pepper topped with creme fraiche and basil-lemongrass olive oil
toasted pesto baguette
fish
raw meyer lemon salmon with a colorful fruit medley
cleanser
asparagus mousse over cubed canteloupe
drizzled balsamic reduction
meat
fresh ground seasoned lamb over a bed of sweet lemon greens
tri-colored potato fries dipped in a mint yogurt sauce
cleanser
basil sorbet
salad
mache rosettes tossed with truffles and topped with poached quail eggs
dessert
poached pear golden cake paired with a dallop
of homemade lavender ice cream
Oui, oui! Tres bon. I cannot wait for the debut!!
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