Wednesday, July 16, 2008
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBngQiqG65VoIuQCXLV6sR5S_EJBvdzffIChmh86j67p_xRVN8jGIdRaaMpkjuL2rDr7OrckKlerXSqrZbzjVaYUGozX9BMDB-YvjJgRyfXjAKIXSDQ2-vHbQRC0oAU_kQj99cw/s400/800px-Jabuticaba_fruto.jpg)
Complimentary mini-appetizer: Orb of seasoned bread with shredded duck carpaccio in the shape of gefilte fish.
First course: Salad of American Oak-smoked quail with green beans maché and black San Miniato truffle served in almond vinaigrette!
Second course: Pheasant breast stuffed with its liver and heart with pearl bailey risotto and jabuticaba sauce! Jabuticaba, pictured above, is a dark red tropical citrus delight! And now, I collapse into unconsciousness.... We can say 'jabuticaba', can't we?
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