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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