Gourmet Underground Menus
Sample menus from past 5-course tasting dinners
Gourmet Underground
Friday, 6 February 2009
Canapés
Mini-bacon bechemel pizza
Confit duck leg wrapped in lettuce with red onion chutney
Flatbread and chips with a trio of dips
Amuse
"Arpège egg"
(Poached egg in shell with sherry whipped cream,
nutmeg and a drop of maple syrup)
First
Cream of cauliflower soup
with mascarpone, paprika oil, and croutons
Second
Raviolo of chicken, mushroom, arugula,
with tomato compote and basil
Third
Pan-seared scallop
with ginger-lime beurre blanc and fava beans
Main
Seared duck breast
with apples, potatoes, and hon shimeji mushrooms
Pause
Kiwi lime sorbet
Dessert
Chestnut soufflé
with cognac anglaise, macerated strawberry, and candied chestnut
Finish
Kumquat sorbet
with chocolate dipped pecan shortbread