Gourmet Underground
Friday, 3 April 2009

Canapés
Brazilian cheese puffs
Duck breast with caramelized Inoki mushrooms and spring onions
Tomato, basil, mozzarella

Amuse
Shrimp and avocado salad
with wasabi mayo, cucumber and cured salmon

First
Spring pea soup
with crispy bacon, fried shallots and garlic croutons
Second
Almond crusted scallop with roasted asparagus,
poached quail eggs, and saffron lemon sabayon
Third
Duck confit raviolo
with cabbage, apples, and chestnuts in caramelized onion duck broth
Main
Roast beef with Yorkshire pudding,
spinach, mushrooms, tomato Provencal and beef jus

Pause
Kiwi lime sorbet

Dessert
Maple and mascarpone cheese cake
on walnut shortbread with marinated strawberries

Finish
Kumquat sorbet with Madeleine