Butler For Hire Catering: Food Blog
Monday, February 22, 2010
Menu Highlights from Birthday Party
Vanilla Pot De Creme with Berries
Foi Gras on Mini Toasts with Pear Jam & Pomegranate Seeds
Duck Confit on Carrot Puree with Port Cherry Sauce
served in "Spoons"
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Vanilla Pot De Creme with Berries
Foi Gras on Mini Toasts with Pear Jam & Pomegranate Seeds
Duck Confit on Carrot Puree with Port Cherry Sauce 
No comments:
Post a Comment