Gourmet Underground Menus
Sample menus from past 5-course tasting dinners
Gourmet Underground
Friday, 20 February 2009
Canapés
Bourbon chicken liver pâté on sourdough crisps
Confit duck leg on endive leaf with red onion chutney
Amuse
Shrimp Scampi
First
Cream of watercress soup with garlic croutons
Second
Spinach and bacon soufflé
Third
Braised lamb shanks in pumpkin shell
with mushrooms and brussell sprouts
Main
Pan-seared scallop
with confit mashed potatoes, tomato and roasted asparagus
Pause
Kumquat sorbet
Dessert
Strawberry vanilla panna-cotta
with fresh fruit, maple syrup, and honey tuile
Finish
Kiwi sorbet with coconut macaroon