BERGMANN'S SIGNATURES
Beginnings
- Smoked Salmon Pizza with Fresh Dill Creme Fraiche
Caper Mustard Emulsion - Tempura Tiger Prawn "Lollipop" with Ginger Soy
- Pan Seared Diver Scallop with Lobster Relish
& Maple Roasted Butternut Squash Bisque - Woodland Mushroom Soup with Parsley Foam
Paprika & Chive Oil Drizzle - Salad of Mixed Greens
With Mild Garlic Infused Honey Bacon Dressing
Crispy Sweet Potato Julienne
Mains
- Pecan - Praline Crusted AAA Alberta Beef Tenderloin
With Roasted Shallot Kentucky Bourbon Sauce - Pan Seared AAA Alberta Beef Tenderloin
Crowned with Goat Cheese Fondant,
Aged Balsamic - Black Current Reduction - Breast of Chicken with Candied Vidalia Onion - Crabapple
Barbecue Sauce - Procuitto Wrapped Atlantic Salmon
With Mango - Chili Salsa - Thyme Roasted Manitoba Pork Tenderloin
With Wild Blueberry Sambuca Sauce
Finales
- Lemon Curd Tart with White Chocolate Parfait
Fieldberry Coulis, Chocolate Butterfly - Tahitian Vanilla Bean - Peach Creme Brulee
- Chocolate Caramel Brownie
With Amaretto - Pistachio Ice Cream
Brandy Snap and Fresh Berries
SAMPLE MENUS
Canadian Culinary Federation
President's Awards Dinner - Banquet Dinner
BERGMANN'S HAPPENINGS
Happy New Year from the management and staff at Bergmann's on Lombard