silverrevolver

Menu inspiration. I'm cooking this sometime next week....


Uni mille fuille, ceville orange marmalade, crem fraiche,
yellow pepper-vanilla sauce, caviar

Langoustine with foie gras and sherry poached apples,
warm shellfish vinegarette

Sea bream with three bean-chestnut ragout, lardon-leek salad,
trotter sauce

Five spice Duck breast with liver cannelloni,
red wine poached fruit and "southern" braised kale

Chocolate porter cake with molasses cream,
toffee sauce, bourbon-pumpkin Chantilly

There will be photos.