Dessert Comes First, Part 2!

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Foie Gras Macaron

Parma Ham-Arugula-Mango Salad with White Chocolate Vinaigrette

Essense of Oxtail

Cep Mushrooms, Aged Sherry, Puff Pastry Dome

Quenelle of Deep Sea Scallops

Crustacean Broth, Saffron Espuma

Tamarind Champagne Sherbet

Roast Venison Loin

Pancetta and Spinach Spaetzle, Bone Marrow Glaze

Candied Chestnuts

Baked Camembert Cheese in Phyllo Pastry

Red Currant Chutney

The Pastry Chef's Grand Dessert Buffet

Coffee or Tea

Feb. 18, 2011, 7 pm onwards

Enderun Colleges, Resto 101.
Please reserve now!!

email me at dizon.candy@gmail.com

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