ASPARAGUS PART II

White Asparagus Season 2012

Starter

Salad of white asparagus with baby Mache, truffled mushroom bruschetta
and aged Manchego

White and green asparagus salad with baby mache, crispy bacon,
Parmesan croutons and warm potato dressing

Carpaccio scallops and sautéed native lobster with white asparagus
mushy spring peas and lemongrass oil

Ragout of white asparagus with glaced veal sweet bread
and balsamic jus

White asparagus soup with crispy chicken confit

Main Course

Steamed white asparagus with Hollandaise sauce and new potatoes

Steamed white asparagus with “Black Forest cured ham”

“Wiener Schnitzel” with white and green asparagus and morel ragout

Piccata of Dover sole fillets with white asparagus, Vanilla poached vine tomatoes and crispy capers

Slow roasted new season venison loin with seared duck foie gras
white asparagus and wild mushroom dumpling