We began our tasting with:
Finnan Haddie: Scottish cold smoked haddock. The fish has a profound flavor of smoke from green wood and peat as well as salt. Traditionally poached in milk we served the dish poached in a milky court bouillon broth over turnip gratin with blistered tomatoes and green pea puree.
English Beet Root Salad: Aromatic roasted beets, cherry-balsamic vinaigrette and goat cheese mousse
Nouveau Shepherd's Pie: We wanted to refine and interpret the classic so we used a seared lamb lollipop with truffle mashed potatoes, asparagus salad and mint-lemon dust
Seared Venison: Pan seared and carved venison strip loin with a cherry-rhubarb sauce and sauteed pearl root vegetables
Treacle Pudding: This steamed cake was prepared individually over a golden molasses syrup, we served it warm over vanilla bean custard
Next month we will be embracing spring.
Thanks
Christopher Moore
Regional Executive Chef-
Presbyterian Homes
Westminster Place