polyglotchef

Hubris has taken hold of me, and thus, I'm too proud of myself not to repost this from the boards to my blog. It's the SG restaurant menu -

Tonight's menu:

Amuse bouche of Devilyn's deviled Robin eggs and crostini with Olive tapenade from Sicily

Appetizer: Pekoe tea Chai smoked duck breast with Sake poached Cherries and Peanut sauce, served with Snow peas and Nori wrapped forbidden rice

First Course: Brie and Blue cheese Chilli rellenos paired with Lamb tacos, Spanish Saffron rice, and Summer squash succoTash

Second Course: Honey Bunny - saddle of Rabbit glazed with Clover honey infused with Coriander, Cinnamon, and Ginger, sprinkled with Opium Poppy seeds and candied Mandarin oranges, served with Sugar snap peas and serrano Pepper quinoa.

Third Course: Sage smoked Feral Bambi Fawn venison, Charbroiled and glazed with Apricot Barbiq sauce, paired with Fancy peas, Pearl onions, and a sweet Pumpkin pure.

Dessert sampler: Angel food Cake with Candy Cherry garnish, Pan Dulce with Royal Bee jelly, and Vanille crme brle.

Featured drink this evening: Midori Martini

Well, at least I amuse myself.