Opening amuse bouche
was an Iberian ham, “Pata Nedra,” which had been aged for 4 years. Deliciously flavorful with a light drizzle of oil.
Starter course of Tuna Tartare lime Yuzu & thinly sliced pieces of apple.
Main course of Roasted Pigeon with potatoes, veggies, & a lovely, light red burgundy.
Dessert . . . “Pavlova” with a coulis of strawberries & rhubarb.
. . . a flourish in finishing — chocolate & orange bonbons!
Another JCD tour d’force.
Starter course of Tuna Tartare lime Yuzu & thinly sliced pieces of apple.
Main course of Roasted Pigeon with potatoes, veggies, & a lovely, light red burgundy.
Dessert . . . “Pavlova” with a coulis of strawberries & rhubarb.
. . . a flourish in finishing — chocolate & orange bonbons!
Another JCD tour d’force.