| Chef Carvel
Grant Gould and Pastry Chef Robyn Mayo of Canoe —
Atlanta, GA
November 2006 |
Fresh Alaskan King Crab, Petite Cake, Butter Lettuce Emulsion, Olive
Oil Sorbet |
Pan-Seared Hudson Valley Foie Gras, Crab Apple and Mustarda Tarlet,
Vanilla-Pomegranate Sauce |
 Pan-Seared
Yellow Fin Tuna, Fresh Hearts of Palm, Chanterelle Shoyu
|
Pan-Seared Cervena Venison Loin, Wild Mushroom Risotto, Cranberry-Walnut
Compote |
Chestnut Honey Spice Cake, African Squash Ice Cream, Pecan Swirl |
Roasted Banana Cheesecake, Hot Toddy Ice Cream, Toasted Almond Brittle,
Salted Caramel |
Valrhona Chocolate Souffle Cake, Warm Goat Cheese Center, Sweet Lemon
Ice Cream |
|
