Tuesday, March 25, 2008
WEDDING SAMPLERS @ EATON HALL
These are a few of the plates from our banquet packages at Eaton Hall. In descending order there is butternut squash ravioli in shitaki broth with sage fritter, wild mushroom agnolotti with leek cream and sundried tomatoes, grilled New York striploin steak with mushroom ragout and stuffed cornish hen with red wine reduction.
Oh, and yes...I was cooking.
Posted by Livingston Cooks at 11:16 PM