November 2014 Dinner -Winston Churchill Cocktail with cinnamon smoke, Butternut Squash soup with pumpkin seeds, Gentle smoked prawns with shaved cucumber and cherry tomato salad with soy ginger dressing, Smoked Salmon Canope with Cream cheese and dill, Boneless quail dusted with fennel pollen and sous vide with galic confit with wild mushroom stuffing, celery root puree, carrots, and quail demi glaze, Lemon meringue tart with eggnog ice cream and Eldorado rum dulce de leche sauce
Butternut Squash soup with pumpkin Seeds
Light smoked sous vided prawns with old bay spice and shaved cucumber and cherry tomatoes with soy ginger dressing.
Cold Alder smoked Sockeye Salmon with dill cream cheese canope
Deboned quail sous vided with confit garlic and fennel pollen (deep fried to crisp the skin), wild mushroom dressing, quail reduction with celery root puree, sous vide carrots in butter. Fennel pollen dusting on plate.
Lemon Meringue tart with eggnog ice cream, Eldorado Rum dulce de leche sauce.
