Golden Beet Terrine, Leek tops, Agar Agar, Ver Ju and Veg Stock, Melted Goat Cheese, Garnished with Aragon Oil, Sea Salt, Fresh Cracked Pepper and Micro Sorrell
Rabbit Ballantine with rabbit meat and offals mousseline, seasoned with chives and savory. Pommes Anna with Rosemary and Garlic Browned Butter, Swiss Chard Puree, Sautéed Golden Chanterelles, Bacon Cream, Apple Cider and Rabbit Jus with a salad of Apple, Claytonia, Celery Leaf, Fennel Fronds, Dijon Mustard and Grapeseed oil
Missing pictures of one of my dishes but over all but Jacob and I had overall great comments on the food, but like always there is always room for improvement! We had lots of thought and preparation that went into this and it all paid off in the end.
missannamariesosi 