Menu
Pumpkin Soup, Chicken, Preserved Ginger
Duck Breast Salad, Walnut Raisin Camembert Toasts, Port-currant Sauce
Olive Oil Poached Cod, Tomato Confit, Broccoli Rabe, Basil
Peppered Tuna, Wild Mushroom Ragout
Orange Spice Cake, Lady Apples, Mascarpone Cream
Chefs/ Personal Critiques
Its important to make sure that you give yourself enough time to pre-sear the duck breast to really cook down the fat cap and cook all the fat out to crisp up the skin. The port currant sauce had great bold flavor.
The Orange spice cake was on point as well as the caramel sauce but the apples got chewy once they sat for too long.
Pumpkin Soup, Chicken, Preserved Ginger
Duck Breast Salad, Walnut Raisin Camembert Toasts, Port-currant Sauce
Olive Oil Poached Cod, Tomato Confit, Broccoli Rabe, Basil
Peppered Tuna, Wild Mushroom Ragout
Orange Spice Cake, Lady Apples, Mascarpone Cream
Chefs/ Personal Critiques
Its important to make sure that you give yourself enough time to pre-sear the duck breast to really cook down the fat cap and cook all the fat out to crisp up the skin. The port currant sauce had great bold flavor.
The Orange spice cake was on point as well as the caramel sauce but the apples got chewy once they sat for too long.