Wednesday, November 24, 2010

Annual Potluck Xmas Dinner at Le Canard

Amuse bouche

Creamy crayfish consomme, seared prawns and scampi, shellfish 'a la mariniere' and garlic royale

Seared scallops with homemade black pudding, asparagus and chestnut dressing

Snails 3 ways

Terrine of foie gras and fig on homemade gingerbread, air-dried duck breast stuffed with foie gras

Seasonal fresh oysters shucked to order

Grilled duck breast with spiced orange sauce and kumara mash

Line-caught seared fish of the day with 'beurre blanc', herbs coulis and lemon foam, seasonal vegetables

Lamb fillet with red capsicum coulis, couscous and ratatouille

Beef fillet roti, forest mushroom and veal sweetbread crepine with truffled veal jus

Assortiment de desserts

Choux pastries, vanilla ice cream, hot chocolate sauce

Potluck group 2010

1 comment:

  1. Choice pictures. Would be better if I knew what date this took place. Get it together Blogmaster Char.