Tuesday, March 10, 2009


Seafood Course:
John Dory Filet
Spinach Gnocchi & Medley of Wild Mushrooms
Saint Andre’s Cream & Blood Orange Essence

Duck Course:
Molasses Glazed Duck Breast
Gala Apple and Fennel Puree
Frisee and Cider Walnut Vinaigrette

Colorado Domestic Lamb Loin and Chop
Flageolet and Prosciutto Di Parma Ragout
Mache, Currant Puree and Thyme Oil

Pear Raspberry Napoleon,
Gingerbread and Winter Green Berries

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