Halibut Salmon and Foie Gras Terrine
Asparagus Creme Brulee ~ Lentil and Asparagus Salad
Xeres Foie Gras Vinaigrette
A refined
spring starter
that sets the stage
for an elegant evening.
Wild Halibut and beautiful Salma Laks with a foie gras filling
and king oyster mushrooms,
wrapped in savoy cabbage,
sliced,
and sprinkled with falk salt
is a dynamic presentation
for this raw seafood terrine.
A verjus macerated asparagus salad is placed underneath lending its brighness to the above.
Lentils could easily be strewn about the plate, instead in this course they are built into the base of an asparagus creme brulee with the sweet sugary crust that so effortlessly matches the foie gras.
Balsamic syrup dots the plate and is a great accent to the xeres foie gras vinaigrette
 |
| Substituting two pieces of fresh salmon plays nicely with the foie gras. |
Patrick O'Toole 