December 2010
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DINNER PARTAY
Gourmet dinner at the Van Pallandt’s
First course/amousbouche: salmon mousse, caviar bellinis, cucumber emulsion, and smoked salmon with capers and dill
Second course: butternut squash soup with fresh taragon and parsley
Third course: pan-seared duck breast, watercress and arugula salad, potato and celery root mash, and a blueberry port reduction
Forth course: baked pears with a...
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