Scribd Logo
Upload

Welcome to Scribd!

  • 98 views

    Thursday November 14th 2013 Menu

    Uploaded by

    Erik Kleven
    The document provides the menu for a Chef's Dinner on November 14th, 2013 honoring Charlie Trotter. The menu includes sea scallops with chicken liver sauce and collard greens, rabbit rillettes wrapped in phyllo with oranges and olives, poached salmon with lobster potatoes and veal stock reduction, lamb belly roulade stuffed with olive and tomato tapenade served with cauliflower and pea hummus, and a dessert of crispy quinoa pudding with pine nuts, carrot sorbet and ginger carrot sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content

    You might also like

    Thursday November 14th 2013 Menu

    Uploaded by

    Erik Kleven
    98 views1 page
    The document provides the menu for a Chef's Dinner on November 14th, 2013 honoring Charlie Trotter. The menu includes sea scallops with chicken liver sauce and collard greens, rabbit rillettes wrapped in phyllo with oranges and olives, poached salmon with lobster potatoes and veal stock reduction, lamb belly roulade stuffed with olive and tomato tapenade served with cauliflower and pea hummus, and a dessert of crispy quinoa pudding with pine nuts, carrot sorbet and ginger carrot sauce.

    Original Description:

    Tonight we did a tribute to Charlie Trotter.

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document provides the menu for a Chef's Dinner on November 14th, 2013 honoring Charlie Trotter. The menu includes sea scallops with chicken liver sauce and collard greens, rabbit rillettes wrapped in phyllo with oranges and olives, poached salmon with lobster potatoes and veal stock reduction, lamb belly roulade stuffed with olive and tomato tapenade served with cauliflower and pea hummus, and a dessert of crispy quinoa pudding with pine nuts, carrot sorbet and ginger carrot sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    98 views1 page

    Thursday November 14th 2013 Menu

    Uploaded by

    Erik Kleven
    The document provides the menu for a Chef's Dinner on November 14th, 2013 honoring Charlie Trotter. The menu includes sea scallops with chicken liver sauce and collard greens, rabbit rillettes wrapped in phyllo with oranges and olives, poached salmon with lobster potatoes and veal stock reduction, lamb belly roulade stuffed with olive and tomato tapenade served with cauliflower and pea hummus, and a dessert of crispy quinoa pudding with pine nuts, carrot sorbet and ginger carrot sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Chefs Dinner Thursday November 14th, 2013 Tribute to Charlie Trotter

    Hors douevresChefs Selection passed during welcome and winery tour

    Sea Scallop
    Blended chicken liver sauce and braised collard greens

    Rabbit
    Rabbit rillettes wrapped in crispy phyllo with oranges, olives and rabbit reduction

    Salmon
    Poached salmon with lobster potatoes and veal stock reduction

    Lamb
    Lamb belly roulade with olive-sundried tomato tapenade filling, roasted cauliflower, split pea hummus and warm Meyer lemon vinaigrette

    Dessert
    Crisy Quinoa Pudding with pine nuts, carrot sorbet and gingered carrot coulis

    You might also like