Xuan-Yen C.
Bison striploin course from Susur
A sheer number of fortunate and unfortunate circumstances allowed me to dine at Susur for a fundraiser night early this year. The bison was marinated in coffee and vanilla and came with a foie gras reduction, roasted artichoke and onions. This is the first course of many. Unfortunately there are no photos of the other dishes which included squab (i.e. pigeon) breast, granita of ugly fruit and rosewater, poached salmon in a cubanelle sauce and creamy quinoa, white asparagus and salsify with a citrus gratin, and a trio of delicious desserts: caramel chocolate tart, hazelnut mousse and slow cooked apple tart with crème fraiche.
Bison striploin course from Susur
A sheer number of fortunate and unfortunate circumstances allowed me to dine at Susur for a fundraiser night early this year. The bison was marinated in coffee and vanilla and came with a foie gras reduction, roasted artichoke and onions. This is the first course of many. Unfortunately there are no photos of the other dishes which included squab (i.e. pigeon) breast, granita of ugly fruit and rosewater, poached salmon in a cubanelle sauce and creamy quinoa, white asparagus and salsify with a citrus gratin, and a trio of delicious desserts: caramel chocolate tart, hazelnut mousse and slow cooked apple tart with crème fraiche.