The Gourmet Team Challenge Menu

THE GOURMET TEAM CHALLENGE MENU

LES TOQUES BLANCHES - PHILIPPINES CULINARY TEAM

TAPAS

Saba Mackerel in Spiced Prawn Oil
WITH PARISIENNE CARROTS & GARLIC

A Sliver of Squab Breast on Honey – Lavender Dumpling
WITH SALTED EGG MOUSSE & PISTACHIO OIL

Two Crab Sandwich & Spiced Crisps
WITH MANGO & TOMATO RELISH

Roast Angus Beef with Hollandaise
ON PICKLED RED CABBAGE & PEPPERED TORTILLA

Chevre Brie with Red Beet Snaps
AND CALAMANSI – ORANGE JAM

Marinated Octopus on Puffed Basmati Salad
WITH SEAWEED & SESAME SEEDS

TEAM’S CHOICE OF COLD APPETIZERS

Poached Scallop with Steamed Shrimp & Calamari
WITH GREEN ONION, GINGER & TRUFFLE FLAVORS

Vegetable Pie with a Fresh Herb Salad
AND A PARMESAN CHEESE CRISP

Cotton Candy Coated Foie Gras
WITH APPLES & APPLE BLOSSOMS

COLD SOUP

Gazpacho of Cantaloupe & Yellow Capsicum with Fan-dried Duck Prosciutto

EDIBLE BREAD DISPLAY

Caraway Crackers
Fig and Walnut Loaves
Sun – dried Tomato & Cumin Seed Bread
Flax Seed and Pumpkin Seed Rolls

Blue Cheese Dip
Mustard Butter

Smoked Milkfish Spread

MODERN FREESTYLE SALADS

Layered Jicama, Avocado & Nearly Ripened Papaya Salad
WITH SAWTOOTH PARSLEY & ANCHOVY DRESSING

Grilled Radicchio, Artichoke Hearts & Bean Pot Sticker Salad
WITH STUFFED ZUCCHINI BLOSSOMS, PATTY PAN SQUASH & WHITE BALSAMIC VINAIGRETTE

Salad of Smoked Pineapple, Haricot Verts & Roasted Sweet Pepper in Yoghurt Dressing

Asparagus, Red Radish, Pomelo & Water Chestnut Salad with Lemon & Pumpkin Seed Oil Dressing

SEAFOOD PLATTERS

POACHED MAINE LOBSTER TERRINE
WITH SWEET CORN & CHIVES

GARNISHED WITH:
SEARED TUNA LOIN, QUAIL EGGS, MESCLUN, FETA CHEESE, OLIVES & CHERRY TOMATOES

ACCOMPANIED BY:
CHAMPAGNE-HERB VINAIGRETTE
DRIED MANGO CHUTNEY

Marinated Petuna Salmon & Smoked Tanguigue with Kaffir Lime Parfait

GARNISHED WITH:
BROCCOLI FLAN & KETA CAVIAR

ACCOMPANIED BY:
DILL SABAYON
GRAPEFRUIT AND BLOOD ORANGE SEGMENTS

MEAT PLATTERS

Pate of Cured Meats – Spanish Chorizo & Morcilla
With Sobrasada

GARNISHED WITH:
ROASTED FIGS AND TOASTED WALNUT SALAD

ACCOMPANIED BY:
ROASTED GARLIC AND CHICKPEA PUREE

CRANBERRY COMPOTE
Terrine of Compressed Pork Knuckle and Pig’s Ear with Melocoton Jelly

GARNISHED WITH:
PIMIENTO AND ROASTED ONION TART WITH SAGE
ONION AND GREEN BELL PEPPER RELISH
ACCOMPANIED BY:
HOT – SOUR VINAIGRETTE
HORSERADISH – PEAR RELISH

FREESTYLE DESSERTS

Kefir Cream and Pistachio Slice
WITH PORT WINE & APPLE JELLY

Chocolate – Caramel Pots
ON DATE & MACADAMIA NUT CAKE

Spiced Berries with White Chocolate – Saffron Mousse

FREESTYLE CAKES

Rose Lychee Chocolate Cake

Triple Passion Fruit Gateau