Wednesday, January 11, 2006

Snowglobe '06 Menu

MENU:

We breaded smoked mussels in quail eggs, wheat flour, and matzah, then deep fried them in olive oil.
also
dry hot cappicollo,
aged italian Piave moutain cheese,
fresh green olives,
chestnuts,
pate,
dark rye,
red wine,
walnuts,
and the scrambled egg remains of the mussel batter.

with Amalle Dublon