Le menu....Scottish quail eggs, crab with 3 types of tobiko, pork belly, the intermezzo, udon salad with pomegranate lime vinaigrette, poussin with spicy citrus broth and Bhutanese rice and dried fruit, airline pheasant breast with winter fruit sauce, roasted carrots, Russian bananas and amarosa pureed potatoes with roasted garlic and vanilla bean. Fig and almond cake with Bavarian cream and bird dog maple bourbon winter berry sauce.
Posted on: Tue, 16 Dec 2014 06:26:19 +0000
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