Gourmet Underground Menus
Sample menus from past 5-course tasting dinners
Gourmet Underground
Friday, 6 February 2009
Canapés
Brazilian Cheese Puffs
Ratatouille Bites
"Chips n Dip"
First
Borscht Parfait, Rye Crisp, Slaw & Pirogi
Second
Quail Egg Ravioli
with Mushroom Foam, House Cured Ham Hock & Herb Salad
Third
Olive Oil Poached Salmon
with Braised Fennel, Olive Tapenade & Chive Oil
Main
Lamb Wellington
with Sweet Potato Puree, Fava Beans & Lamb Jus
Pause
Blueberry Ginger with Crystallized Ginger
Dessert
Chocolate Hazelnut Torte
with Hazelnut Toffee, Cream & Candied Orange Peel
Finish
Pigs Ears with Lime Ice Cream