OldEdwardsMenus - page 23

ArrivAl
Brie De Meaux and Apricots Baked in Puff Pastry
New Brunswick Beausoleil Oysters in Winter Vegetable-Champagne Gelée
Lime and Juniper Dusted Venison Skewer with Acacia Honey
First
Citrus Coriander Poached Maine Lobster on Porcini Mushroom Purée
Braised Fennel Confit, Sweet Potato Gaufrettes, Micro Lemon Balm
Rosé
second
T-bone Steak of Alaskan Halibut with Boudin Rouge and
Foie Gras on Fork-Mashed Salsify
Quince-Butternut Squash Jelly, Bourbon Maple Syrup,
Crispy Brussels Sprout Leafs
Ultra Brut
intermezzo
Champagne Granite with Passion Fruit Caramel and Pink Peppercorns
mAin
Trio of Veal
Medallion of Veal Tenderloin, Veal Cheek Ravioli
and Sweet Bread Croquette
Black Truffle Savoy Cabbage “a la Cream,” Caramelized Apples,
Marcona Almonds
Grande Siecle
the Finish
Warm Flaugnarde of White Valrhona Chocolate, Preserved Mission Figs
and Dried Cranberries
Toasted Hazelnut Crisp, Milk Chocolate Ice Cream
Demi Sec
Laurent – Perrier
Champagne Dinner
The Farm at Old Edwards
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January 25, 2014
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