One week (and some) 'till Con! Yay!~

What do y'all think? This is the menu I'm preparing for my CA-130 final. Appetizer and soup are Japanese while the entree and dessert are more tropical. Hope it turns out well. Would you you eat it?

Ian Anderson
CA-130
Chef Vair
8/10/2005
Practicum Menu

Hart Cafe
”It’s touch-yourself good.”

Appetizer

Vegetarian Philadelphia Roll, two pieces.
Cucumber and cream cheese sushi roll, with ginger and wasabi.

Soup

White Miso
Traditional Japanese soup made from dashi and white miso paste.

Entrée

Blackened Rare Tuna with Tropical Fruit Chutney, Lemon-Basil Pilaf and Sautéed Vegetables.
Spicy tuna filet seared and served rare with a sweet chutney of mango, pineapple, currant and mandarin orange, a mold of pilaf rice with chopped basil and lemon zest, and a sauté of fresh peppers and zucchini.

Dessert

Baked Custard with Mango Crust and White Wine Poached Mango Slice
A sweet vanilla custard topped with a mango crust, served with a slice of fresh mango poached in sweetened wine and a small grape bunch.