Skills - Post Secondary Cooking - Cold Appetizers

Day two group two cold appetizers containing cornish hen and mango.

confit cornish hen and bacon, thyme crouton, port apple,
pickled shallot, leek, fennel, asparagus parmesan pistou, mango puree

terrine of cornish hen and honey soused shitakes, essence of
tomato and riesling gelee, soft herb salad, tuile, mango puree

beet carpaccio, green asparagus, minced cornish hen, maple syrup, mango dressing

maple brine hen with spinach and ricotta roulade, roasted
shallot vinaigrette with mango, lemon creme fraiche

Cornish hen terrine, mango ribbons, celery, fennel, balsamic cracker, mango coulis

balsamic olive oil and mango dressing, tomato and mango chutney, thyme parmesan
sable, mushroom duxelle with cornish hen concasse, corniush hen slices, asparagus mousse, asparagus tips

terrine of cornish hen with walnuts and breast inlay,
 tomato and pesto jelly roll, basil, mango foam

puff pastry confited cornish hen and sweet potato, marinated tomato salad and
whipped florentine cream,duxelle of potbelly pigling under a roasted pepper sorbet. 

cold smked cornish hen salad on mango gastrique and parsley coulis topped with pickled fennel and a cheese crisp