|
CHPDAC RECEPTION
Asparagus and Filet of
Beef Negamaki
Prawn Sunomono Salad in Chinese Spoons
Wonton Crisps with
Sesame Tuna Tartare and Wasabi
Baby Potato Shells with Goat Cheese
Coriander and Cumin
Roasted Beets and Toasted Pecans
under a Balsamic Glaze
Pan Seared Scallops in
Ginger Lime Butter Served on Tiny Shells
garnished with Fried Carrot Wisps
Buttery Brioche Crostini
with Mascarpone and wild Mushroom Ragout
Char Grilled Pomegranate
Glazed Spiced leg of Lamb on Onion
Focaccia with Tomato Raita
Roasted and Bone Chicken
Legs Stuffed with Italian Sausage |