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
Wine
Blue Mountain Vineyards
N/v Sparkling Brut, méthode traditionnelle, Okanagan Falls
Scallop
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
I'm hungry!
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