The menu
Assembling the first course
Cantaloupe soup with basil and olive oil sorbet
Sitting down at dinner
Tandoor grilled scallops with baby zucchini and balsamic reduction
Studying the menu
Assembling the third course
Tomato gazpacho with tomato sorbet
Preparing the striped bass
Assembling the fourth course
Pan fried striped bass with salsify salad
Rotisserie cornish hens, cranberry kumquat relish and stirfried acorn squash with red peppercorns
Delectable!
Watermelon soup with gooseberry to clear the palette
Rose petal icecream in coconut saffron sauce
Saffron poached pears
Cheese and fruit plate (epoisses, gruyere, plum reduction, honeydew melon, baby toasts)
Cleaning up afterwards
