Friday, October 17, 2008

September 29th, The Grill, Taj Mansingh Delhi

Chef's Welcome:
Parmesan Mousse topped with Olive Jelly

Trio of 3 Starters:
Cauliflower Mousseline and Caviar Crouton with Norwegian Salmon.
Scrambled Egg with Perigord Truffle and Morel.
Duck Liver Pate with Apple Compote.

Entree:
Pink Lamb Rack with with Blue Cheese Mousseline, Ratatouille and Pine Nut Juice.

Dessert:
Grand Mariner Ice Souffle with Coffee-Orange Compote

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