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"
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 
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