September 07 - Verde Supperclub

DINNER AT ALLENDALE PRIVATE RESIDENCE

PRAWNS
curried-carrot emulsion

GOUGERES
brown sugar-rosemary butter

SWEET CORN PANNA COTTA
tomato aspic, cucumber, king crab

ROASTED BEETS
pickled shallots, peanuts, belgian endive

GRILLED BEEF TENDERLOIN
oyster mushrooms, green onion, bordelaise sauce

CINNAMON-SUGAR POTATO GNOCCHI
thyme ice cream, shaved chocolate, sea salt

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www.verdesupperclub.com