An Evening To Remember

 

An Evening To Remember
December 29, 2006

Chef Nolan Ledarney

 

 

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Maple Smoked Bacon Soufflé
In Taro and Leek Fondue
Toasted Peppercorn Foam
* * *

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Blackened Beef Steak Tomatoes
Salted Citrus and Organic Sprout Bouquet
Goat Cheese Crisps
* * *

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Chardonnay Poached Foie Gras Torchon
Spiced Espresso Dijon
Sautéed Red Currents
* * *

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Fillet of Rocky Mountain Beef Wellington
Forever Braised Potato Puree
A Few Roots
* * *

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My Symphony of Crisp Apples, Fennel
And Bitter Endive Hearts
Glacier H2O Vinaigrette
* * *

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Steamed Green Tea and Sour Raspberry Semifreddo
Spearmint
Aged Balsamic Gastrique

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