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Saturday, November 23. 2002
150 persones
Hotel Wisenbrona, St-Vith, Belgium
Menu
Smoked Sturgeon with Rosemary and Horseradish Flatbread
Passion Fruit Aoli on a bed of Butter Lettuce
Old Cheddar Feuillete, Corn and Canadian Back Bacon
Cream Chowder
Skewered Quail in a nest of Cranberry and Blueberry Comfits
First Nation Juniper and Tomato Sherbet
Maple Glazed Alberta Tenderloin
Garlic and Chive Infused Mashed Potatoes
Julienne of Carrots and Cabbage
Topped with Savoury Tomato concassee
White Chocolate Glacier with Frangelico Mousse
Coffee and Tea
Presented by Master-Chefs:
Edouard Colonerus
Zdravko Kalabric
The Culinary Team
The Back-Up Team Members
The Wisenbrona Hotel Staff
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