Gourmet Underground Menus
Sample menus from past 5-course tasting dinners
Gourmet Underground
Saturday, 7 March 2009
Canapés
Duck confit with caramelized onions
Roasted asparagus
Bourbon chicken liver pâté with cornichons
Amuse
Roasted button mushroom
with prosciutto wrapped quail egg, Emmental, and Hollandaise sauce
First
Cream of pumpkin soup
with garlic croutons and toasted pumpkin seeds
Second
Spicy squid salad with salt roasted beets,
Mediterranean cucumbers, avocado, radish, and English peas
Third
Pan-seared Red Coat on savory oats,
with tomato salsa, hon-shimeji mushrooms, bacon, and balsamic vinaigrette
Main
Crispy skin duck breast on spinach and endive white lasagna,
with tangerines, snap peas, and a cinnamon red wine reduction
Pause
Kumquat granita
Dessert
Chocolate soufflé with praline ice cream
Finish
Cream cheese and raspberry jam cookie
Candied orange peel
Lemon curd tartlet