Charissee Menu
Appetizer: cubed Ahi tuna on a cloud of radish mousse served upon crisp coconut oil and lime juice sauteed potatoe wafers
Paired with: watermelon tinged water with a lemon sugar rim
Salad: tossed salad of mustard greens, garlic blossoms and baby peas drizzled with a creamy Chardonnay and lemon oil dressing
Paired with: iced jasmine tea with a thin stick of vanilla
Main Course: tender quail breasts with a braise of lavender garlic oil sprinkled with pine infused toasted bread crumbs accompanied by a mixed steam of asparagus tops and capers with a pale ale and white cheddar sauce
Paired with: sparkling white grape juice over cubes of lilac scented (and flower encased) ice-cubes
Dessert: rose water flavored creme brulee with fire torched rose petal and sugar crust
Paired with: a dry champagne poured over crushed cinnamon scented ice
posted by Charisee310 @ 2:48 PM
5 Comments:
I love how you also included a picture of the quail that I'm going to be dining on.
Are you sure you don't want to go to culinary school? You almost have a menu already.
Let's plan our next girls trip to include and evening of you cooking!
We should get a place with a kitchen set up or something and all participate in making the tasty! I think we need more than one girls trip a year.
Ya, who said we could only do one? I say we do many.
You so should be on Hell's Kitchen. I would say you would win in a heartbeat.
And you could put up with all the mean guy's comments!
Post a Comment
<< Home