Canapes

Tuesday's party. Salmon tartare, Beef tartare, Glazed carrot soup with cardamom, Seared Sirloin "Cap", Brussel sprouts salad, Crispy chicken, Butternut squash. Some of these are just miniture versions of the a la carte menu's items. Glazed Carrot Soup with toasted Cardamom. We glazed a couple dozen carrot's with sugar and butter, stock, salt and pepper. Added to caramelized onions, cooked down with half stock/half water. Pushed through chinois after being buzzed. Served warm with ground toasted cardamom seeds. Salmon tartare like last week, this time on crispy potato chips. Advacado's, blood oranges and sesame seeds. The beef tartare is the same, this time on toast points. Brussel sprouts the same as well. The chicken was an expirement that worked out. The skin was removed from the legs and thighs. Placed on sheet trays between parchement and cooked until cripsy in the oven at 300 degrees. Meanwhile the legs and thighs were cooked in chicken and beef fat. Duck fat would have been better, thyme, peppercorns and garlic. The meat was picked once cooked, seasoned with chopped crispy skin, chives, the braising fat, salt, pepper and apple syrup(reduction).