Culinary Salon menu: B1 Cold Food, 6 different cold appetizer plates
- Seafood Sausage w/ simple fish veloute, brunoise vegetables and turned red bliss potatoes.
- Smoked Venison Sausage w/ Orange and Juniper Berry Gastrique, (other garnish?)
- Duck Terrine w/ Pistachios and Dried Cherries garnished w/ candied pistachios and dried cherries.
- Grilled Vegetable Terrine w/ Broken Basil Pesto and Roasted Red Pepper Coulis.
- Smoked Salmon Mousse Barquettes w/ Caviar and Dill Infused Oil.
Sundried Tomato and Goat Cheese Profiteroles w/ Chili Oil and Fresh Chive Pesto.