These are our menus for the 2020/2021 season
We have been challenged by a variety of chef's as well as ourselves. Click any month that is in BLUE ITALICS to view the recipes -generally sized for 25 or 30 servings.
First Course: Creamy Morel Mushroom Crostini
Second Course: Classic Steak Diane with Potato Gratin & Roasted Asparagus
Third Course: Spiced Molasses Cake with Crystalized Ginger Ice Cream
1) amuse of quick duck liver pate (made with fresh livers, rather than foie gras) on a crostini.
2) composed salad featuring confit of Duck gizzards, Lardons of bacon, chestnuts and frisée- with or without a poached or sous vide egg.
3) duck with orange brandy sauce - confit and breast (would be one leg and couple of slices of breast), along with some sort of potatoes or turnip galette and some simple greens.
4) foie gras and duck egg creme brûlée.
Check out Andre's Roast Beef, Steve's Unique Rum Dessert and Paul's Quiche and Pavlova recipes. They are all in one file so scroll down to see them all.