Gourmet Underground
Friday, 20 March 2009

Canapés
Bacon-wrapped pineapple
Wild mushroom tartlet
Bourbon chicken liver pâté with cornichons

Amuse
Stuffed squid with spicy tomato and basil sauce

First
Cream of cauliflower soup
with mascarpone, paprika oil, and croutons
Second
Almond crusted scallop
with champagne beurre-blanc and asparagus
Third
Duck confit raviolo
with cabbage, apples, and chestnuts in caramelized onion duck broth
Main
Lamb Wellington
with sweet potato puree, fava beans and lamb jus

Pause
Kiwi lime sorbet

Dessert
Chestnut soufflé
with cognac-nutmeg crème anglaise

Finish
Chevron strawberry, hazelnut dacquoise and meringue petit fours