An appetizer of smoked salmon with yellow pepper, red chili pepper, scallion, sour cream and pomegranate juice served on a leaf of Belgian endive. Served with Veuve Cliequot Ponsardin.
Puff pastry shells stuffed with sautéed chanterelle, and black trumpet mushrooms, with veal stock and white wine, topped with a dab of sour cream.
Main course, seeing it was +10C outside I grilled provini veal loin chops, with mashed potatoes and sautéed baby zucchini and squash. The veal chops were simply prepared with a dry spice rub mixture for Barbarians Steak House. The wine is Penfolds Thomas Hyland Shiraz 2002.
