Amuse Bouche
"Sunchoke, meet Artichoke"
Sunchoke, Mushroom, and Pancetta Salad in a Softened Artichoke leaf
Soup
Zucchini Vichyssoise
Pasta
Salmon Rillette Ravioli in a Dill Pernod Butter Sauce
Cleanser
Basil Sorbet
Meat
"Trois Canards et Bebe" - Duck Served Three (and a half) Ways
Duck Leg Confit Risotto "Sushi"
Pan Seared and Fig Stuffed Duck Breast
Bruleed Duck Foie Gras served on Grilled Apples with Truffle Oil
Cleanser
Dill Sorbet
Salad
Beet and Apple salad
tossed in a Sherry Walnut Vinaigrette
with a Goat Cheese Croquette
Dessert
Rich Chocolate Orb with Mint Ice Cream
~ Each aspect of every dish is created with love in the Paladar Kitchen ~
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