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Tuesday, May 26, 2009


May 26, 2009
Grand Menu

Effingham Oyster with Wasabi & Nori

Steamed Freshwater Japanese Eel with Cilantro, Roasted Banana & Soy

Scottish Salmon Confit with Rose & Black Tea

Roasted Duck Breast with Kumquats, Wild Licorice, Szechuan Peppercorns & Duck Gizzards

Salt-Crusted Veal Loin with Oregon Morel Mushrooms, Fermented Black Garlic & Thyme

Red Shiso Sorbet with Mango & Grains of Paradise

Poached Quince with Sesame Ice Cream & Rosemary Shortbread

Oloroso Sherry-Raisin Ice Cream with Chocolate Cotton Cake, Dried Plums & Ennis Hazelnuts

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