Halibut Salmon and Foie Gras Terrine

Asparagus Creme Brulee ~ Lentil and Asparagus Salad

Xeres Foie Gras Vinaigrette

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