Recipes Canadian Culinary Team

First Course
Sablefish, brown butter
Lobster globe, scented ravioli
Pickled golden beets, warm tomato gel

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Second Course
Truffle larded Beef Tenderloin
Heart, kidney and sweetbread terrine, Potato cannelloni, foie gras sauce
Sauté of apple and hazelnut, leek press
Natural reduction

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Third Course
Orange Cake, Yuzu Sorbet, White Chocolate Gelee and Citrus Salad
Yield: 110 Plated Desserts

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