1ST: LYCHEE MOJITO
Chopped lychee, lychee vodka crushed ice, jellied mint and brandy
2ND: FOIE GRAS CONE
Phyllo pastry cones, piped in foie cream, topped with strawberry jam jelly and a macadamia
3RD: ASSORTED CHIPS AND DIP
Guac and cane vinegar
4TH: CAVIAR SURPRISE
Cauliflower Panna Cotta, Crab Jelly, Tapioca and Crab “Salad,” Sea Urchin and Avruga Caviar sprinkled with Gold Flakes
5TH: EGGS BENEDICT
Poached Egg, Hollandaise Foam, Bacon Tuile, Fleur de Sel, White Truffle Oil.
6TH: FILIPINO ALFREDO
Candied alamang over spaghetti alfredo
7TH: FOIE AND MUSHROOM RAVIOLI
8TH: DUCK CONFIT
Spice and Citrus Rub, Jus, Horseradish Potato Puree, Black Soy Beans, Whole Grain Mustard, Black Currant Jelly
9TH: 24-HR STEAK
USDA Short rib, their very own worcestershire jus, truffle oil mashed potatoes, crispy onions
DESSERT: CANDIED CHOCOLATE
praline crust, dark chocolate ganache, milk chocolate and earl grey tea mousse, frozen raspberries
DESSERT: PUMPKIN AND COCONUT
Coconut Panna Cotta, “latik” anglaise, sago, pumpkin foam and fondant sticks
DESSERT: MINI MACARONS
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