Chef Gord Harris - Tapastry - Nov. 17, 2014
Veal Involtine filled with julienne vegetables, prosciutto, and parmesan cheese. Accompanied with gratin potatoes and vegetable timbale.
Veal Scallopine
- leeks
- carrots
- prosciutto
- fresh parmesan
- Shallots
- garlic
- chopped herbs ( mix of rosemary, thyme and parsley.)
- White wine
- demi glace.
- Red potatoes
- Heavy cream
- Asiago cheese
Vegetable timbale
- Broccoli
- cauliflower
- carrot
- onion
- Zucchini
- Eggs
- heavy cream