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ChefBox Mar 24- Mar 27 dinner menu

Confit duck leg cassoulet.

Entrée

Warm kale salad

Kale, roasted sweet potato, gorgonzola cheese dressing


Appetizers

Carnivore

Foie gras, trout, apple

Foie gras mousse, smoked trout paté, caramelized apple, capellini caviar


Pescatarian

Tuna with “ajoblanco”

Almond and confit garlic cold soup, seared yellowfin tuna, alioli and provençal granola

Ajoblanco is a popular Spanish cold soup typical from Granada and Málaga. This dish is made of bread, crushed almonds, garlic, water, olive oil, salt, and sometimes vinegar. It is usually served with grapes or slices of melon

Wikipedia: https://en.wikipedia.org/w/index.php?title=Ajoblanco&oldid=996098102

Vegetarian

“ajoblanco”

Almond and confit garlic cold soup


Mains

Carnivore

Confit duck cassoulet

Quebec Confit Muscovy duck leg, served with quinoa, beans and spinach cassoulet, sided with pear, anise and berries sauce


Pescatarian

Baked Turbot

Seasoned with lemon, thyme, anchovy oil, served with roasted potatoes, carrots and scallions


Vegetarian

Smoked corn, mushroom quiche

Smoked mushroom mix, corn, herbs quiche sided with slaw mini salad


Dessert

Guava Donostia (San Sebastian) styled cheesecake

Based on the famous cheesecake for La Viña in Donosti Spanish basque country, finished with guava marmalade

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