|
New Years Eve @ The Tuscany Restaurant, 2004
|
|
|
First Course Mixed Baby Lettuces with Citrus Spiced Vinaigrette Carpaccio of Beef with Truffled Shoestring Potatoes, Capers and Parmesan Butternut Squash Puree with Pumpkin Seed Oil Prosecco
Second Course Tiger Prawns Wrapped in Prosciutto with Tomato Aioli and Sweet Potato ‘Hash’ Goat Cheese Ravioli with Petite Medallions of Veal and Eggplant Jus Risotto ‘Carbonara’ with Prince Edward Island Mussels Watercress Salad with Roast Baby Beets, Walnut Mascarpone Crostini and Shallot Vinaigrette 2002 Danzante Pinot Grigio, Venezie, Italy
Third Course Lamb Osso Buco with Mustard Spaetzle, Merguez Sausage in Pan Sauce Grill Roasted Poussin with Roast Shallots, Figs, Honey and Aged Balsamic Vinegar Roast Salmon with Flageolet, Pancetta and Red Wine Tenderloin of Beef with Wild Mushrooms, Whipped Potatoes and Caramelized Onion Sauce Farrato with Dried Porcini 2001 Monte Antico Rosso IGT, Tuscany, Italy
Fourth Course Zinfandel Poached Pear with Rosemary Gelato and Zinfandel Syrup Crème Brule with Cigar Gaufrette and Berries Chocolate Pot de Crème and Orange Panna Cotta ‘Parfait’ Campbells Rutherglen Muscat
|
|