6 year anniversary is this weekend. The menu for this year is to utilize molecular gastronomy for everything. The courses will be:
starter: Ceviche w/ lime parsley mousse
2nd course: Iceburg wedge w/ blue cheese foam dressing
cleanser: roasted sweet potato whipped soup foam
main: seared scallops w/ lemon air and bell pepper coulis
dessert: deconstructed frappe
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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR
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