Gourmet Underground
Saturday, 8 November 2008

Canapés
Deviled Eggs
Latkes
Crudités

Amuse
Cream of mushroom soup and stuffed mushroom

First
Trio of Shrimp:
Ginger-soy marinated shrimp
Shrimp jiaozi
Shrimp spring roll

Main
Pan-seared duck breast à l’orange with
potato gnocchi, spinach, and glazed carrots
Salad
Romaine with Gorgonzola, pear, and candied walnuts

Pause
Lime sherbet with candied lime zest garnish

Dessert
Chocolate soufflé with dulcé de leché and orange ice cream

Finish
Assorted cookies