Dec 1/2009 Dinner

Little Slide show of the Dinner, used the guests plates made it easier for me then lugging plates

Started them off with an Amuse of Rissotto, made with Sablefish Stock very light fish flavour as they need to get ready for the seafood coming up

Blue Mountain Vineyards
N/v Sparkling Brut, m├ęthode traditionnelle, Okanagan Falls

Qualicum Bay Scallops, Sunchoke Puree, Pickled Golden Beets, Garlic Gastrique

Sable & Lamb
Blis Bourbon Aged Maple Syrup Glazed Sable, Pulled ‘Chorizo’ Lamb, Braised Puy Lentils, Wilted Watercress

Foie Gras Two-Way
Sous-Vide/Torched and Mousse Foie Gras, Almond Cookie, Tangy Quince Puree infused with Sauternes

Also Added a picture of the lamb before I confited it, very unpretty

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