Saturday, September 3, 2011

Final Menu: Victorian Feast

Bacon drippings (sweet butter for vegetarians)
Spiced beer jelly
White cheddar
Baby radishes with tap root
pickled radishes, pickled onions
wild grapes

Chilled cucumber soup garnished with purple allium flower
Potted shrimps with curry on radicchio leaf
Water cracker

Chicory and watercress salad with creamy mustard dressing
Roast Beast
Savory pies of game (rabbit) and summer vegetables  (all-veg) with crispy fried sage leaves

Meringue: rose cream, citrus chip, rose hip conserve
Rice pudding with condensed and evaporated milks, bay, rum raisins, lime and basil syrup, banana powder, wild plum

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