Amuse bouche: Melon soup with olive tapenade
Tarte aux tomates with langoustines
Langoustine ravioli
Nems du foie gras with shallots and maple syrup
Terrine du foie gras with artichoke
Filet de bar on bed of parsnips
Trou gascon: Prune ice cream and armagnac
Veal with morels and risotto
Dessert (clockwise from center): Cointreau soufflé, Chocolate cappuccino, Strawberries in mango coulis, financier, crème brûlée with raspberries, ice cream de confiture de lait, rhubarb compote
No comments:
Post a Comment