Join me as I lead you through a 5 course tasting menu of foie gras using different techniques and flavors. There will be 4 wines paired with this dinner, so come and experience a unique tasting of Foie.
Menu:
-Torchon on Toast with Micro Greens and a Hay Broth and Berry Reduction
-Foie Mousse with Corn fritters, Basil Oil, Fried Basil, and Macerated Plums
-Shaved Foie with Caviar on Vichyssoise
-Seared Foie with Rib Eye, Duxelles, Demi, and Tempura Maitaki Mushrooms
-Dessert Course is Foie Ice Cream with a Foie Sweet Arancini and Caramel |
