Wednesday, February 15, 2012

Los Padres supper club...

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Theme: Only the good die young

Through the use of food that was picked, plucked or killed before it's maturation, Chris and I offered a menu that challenged the taster to experience the richness of  life before its prime.

Menu:

Cocktail hour -
Deviled quail egg served with sliced summer truffle

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Appetizer -
Veal roulade (olive tapanade, feta and prosciutto) served atop a pumpkin and sweet potato mash, accompanied by a red wine reduction.

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Salad -
Baby spinach, radish, and bacon tossed with a sunflower seed dressing and topped with a poached egg

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Soup-
Salan with baby corn and deep fried habanero pepper. Served with handmade roti and cucumber yogurt.

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Pallet cleanser -
Ginger and fennel granita

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Fish course -
Gravlax served with sliced cucumber, pickled onion, whipped creme fraiche and caviar

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Meat course -
Roasted suckling pig marinated in a citrus, cumin sauce.  Served with an apple cranberry chutney, brocollini and roasted baby squash.

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Dessert -
Lemon poppy seed cookie, served with a scoop of frozen lemon custard, blueberry compote and candied lemon peel.

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