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Ingredient:
Bay Leaf
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Page 9
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Roulade of South Carolina Quail with Savoy Cabbage,Foie Gras, and Sage with Natural Juice
4
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Saussarelle d’Escargots
4
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Sautéed Darnes of Salmon with Saffron Sauce
4
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Sautéed Venison Medallions with Saute of Apples, Celery Root, Shiitakes, and Onion, and Red Zinfandel Sauce ►
4
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Seared Sea Scallop with Black Pudding, celery, tangerine and almond
8
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Shellfish and Seafood Saute
4
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Smoked Rabbit Gumbo
8
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Spinach Mousse with Financier Sauce
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Spring Roll with Lamb Sweetbreads and Three Pepper Sauces
4
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Squab with Cabbage and Truffled Mashed Potatoes
2
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Squab with Lentils and White Onion Fondue
4
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Steamed Moroccan-style Salmon
4
Page 9 of 10
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