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Posted at September 27, 2015, 9:25 pm: Hi everyone, I would like to post the new fall menu I've started this week and am looking for a critiqie of it. I don't really have anyone to bounce ideas off of these days, the chef is too busy and the rest of the staff is scared of me for some reason :- Just thought I would put it out there if anyone is interested. The descriptions are for the servers as they don't like to take notes when I go over all the new dishes for them. So I thought while I was at it I would post it up for a more objective critique. Enjoy What about the prices? Look ok Sorry for my crude grammar and spelling 2006 fall men Dinne Gingerbread and poached Pear beggars Purse with honey carmel and Roquefort cream 8 A layer of pear gingerbread cake topped with spiced pear butter and a date stuffed vanilla and orange poached seckel pear . This is wrapped in a buttered sheet of Feuille de Brik dough and tied off with a thinly sliced vanilla bean. The plate is sauced with a Roquefort crème anglaise and dots of honey carmel Panko Crusted apple cranberry strudel with caramel apple ice cream cider reduction and Star anise sabayon. 10 A classically prepared apple and dried cranberry strudel. The apples are wrapped in a vanilla crepe before rolling up in the strudel dough. The strudel itself is coated with butter and panko bread crumbs, liberally coated with powdered sugar and cooked in a hot oven to caramelize the sugar. The strudel is served with a julienne of macoun apple, carmal apple ice cream and sauced with a apple cider reduction and chilled star anise sabayon The strudel is garnished with spun sugar and apple chips Crispy English toffee bread pudding with Tahitian vanilla ice ceam 8 A layered custard based bread pudding studded with macadamia toffee, this a coated with sugar and carmalized in the oven. The pudding is garnished with a sugar macadamia spike and a striped chocolate spiral, sauced with a Wild Turkey butterscotch sauce and served with Tahitian vanilla ice cream in a chocolate cup Banana split Moderne 1 A caramelized banana “napoleon” served with house made toasted marshmallow strips Vanilla and Mexican chocolate ice cream and strawberry foam. The dessert is garnished with puff pastry cigarettes, chocolate cigarettes and sauced with pomegranate molasses and honey reduction Walnut and Seckle pear walnut torte with a pomegranate pear coulis and pumpkin ice cream 9 Vanilla roasted Bartlett pears baked into a layer of bitter chocolate walnut torte, this dessert will be served with a chocolate pattern on the plate filled with the pomegranate and pear coulis, pear chips, chocolate curly spirals and a quenelle of pumpkin ice cream Gypsy Caravan 10 Made after the installation of the gypsy caravan in the restaurants courtyard, this dessert consists of layers of rich chocolate cake washed with Godiva white chocolate liquor. Between the 3 cake layers are layers of bitter chocolate cream and whipped milk chocolate ganach (We are using the Cluizel chocolate exclusively in this dessert) The rectangle of cake will be elevated on a halved strawberry and have a tuile cookie caravan on either side, it will be “drawn” across the plate by a chocolate horse on a chocolate path with raspberry coulis cobble stones. The dessert will be garnished with a mint pistachio bubble sugar “bush” and a Cognac truffle “boulder” Pumpkin and white chocolate cheesecake with gingerbread Florentine 8 This dessert consists of a scoop of pumpkin and white chocolate swirled cheesecake served in a almond Florentine fluted cup. This will sit on top of a small mould of quince and Kabocha squach confit. The dessert will be garnished with white chocolate, pumpkin chips and a thin gingersnap funnel cake tuile Lunch/Kafe Kabu Crème brulee Chocolate mousse cup Sour cream apple pie with oatmeal cinnamon streusel White chocolate and pumpkin cheesecake Chocolate and pear walnut torte Ice cream selection The everyday flavors not including specials and tasting menu stuff Tahitian vanill Mexican chocolat Carmel appl Spiced pumpkin Sorbet selectio Absolutely Concord (Concord grape with vodka Candied ginge Cranberry Pea Original of the message was taken from http://www.cheftalk.com/forums/ Replies:WOW! I'd show up just for desserts.Great! Two observations. Your menu is a real delight: usually when I look at dessert menus ther... Other Topics of Chef Talk:I'm glad I found this siteHi Everyone A 'definitive' seafood cookbook? Other South American Cuisines Adventurous Chef de Cuisine gazpacho recipe or secrets? Wine importing... Chef with food allergy Foodborne Illness at My Restaurant?!?! 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