Anonymous Fri Oct 07 11:37:06 2005

Char Siu Barbecue Pheasant

Tenderloin

Seaweed and Shiitake Salad

Smoked Breast of Pheasant

Marinated Squash and Daikon

Cured Liver and Heart Terrine

Bean Salad

Smoked Lotus Root Neck Sausage

Roasted Pheasant Breast with

Pistachio Herb Farce

Kimchi Salad

Poached Celery and Leg Meat Roll

Vegetable Dumplings

ADDITIONAL INGREDIENTS

snow peas

TO SERVE

Coat platter with thin layer of amber aspic 2 hours prior to service. Referring to platter photograph, arrange lotus root neck sausage and liver and heart terrine in center of platter. Arrange bean salad in area between sausage and terrine slices; garnish with cracker. Fan smoked breast on left-center portion of platter; fan snow peas below breast slices. Spoon seaweed-shiitake salad in area between slices and peas. Arrange marinated squash with daikon slices along top edge of breast slices. Arrange char-siu tenderloin slices, poached celery rolls and dumplings in rows on right side of platter; spoon kimchi between rows.

NOTES

Season: Year round

Food cost: Moderate