Symposium Dinner
 
 

Edinburgh Zoo

Menu

Parfait of Smoked Salmon and Asparagus

A light smoked salmon mousse with pieces of asparagus, complemented with west coast crevettes and lime mayonnaise

Cream St. Sebastian

A cream of tomato soup garnished with strips of green pepper and salsify

Sorbet

Supreme of Chicken Chasseur

A chicken breast sautéed, then braised in white wine with shallots, mushrooms, tomatoes and demi-glaze and topped with fresh leaves

or

Delice of Salmon Thermidor

A fillet of poached salmon in a mustard, brandy and cream sauce, gratinated and garnished with a pastry fleuron

Cassis Mousse Alexandria

An individual blackcurrant mousse floated on a peach coulis lake

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Coffee and Mints


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Edinburgh 1999