A Luxembourg Reception

A culinary experience created by
InterContinental Executive Chef Ed Weicherding
With inspiration from his Luxembourg homeland

Saturday 7th October 2006

Stinging Nettle and Jerusalem Artichoke Soup
Served with Bauren Brout

Grilled Rabbit Loin with Braised Endive
And poor mans Asparagus
Served with Wild Earth Riesling Central Otago 2005

Sauteed Fresh Water Crays with Tarragon and Aromatics
Served with Astrolabe Marlborough 2006 Sauvignon Blanc

Refresher with Apple Schnapps

Salted Pork Collar and Rack of Suckling Pig with
Broad Beans and Gromperen Kichelcher
Served with Palliser Estate Chardonnay 2004

Bamkuch with Rhubarb Mousse and Honey Ice Cream
Served with Muriella Rise Mistelle wine liqueur

Tea and Coffee with Petit Fours