Builders' Forum Archives

OKOUMEFEST Dinner

Posted by CLC on Apr 10, 2007

Marinated Kumamoto Oysters in Shiso-Lemon Extra Virgin Olive Oil, followed by Organic Scottish Salmon; Chanterelle and Black Trumpet in a Wild Mushroom Pot au Feu, served with a glass of Roman�e Conti. Dessert to be an Almond Tart Shell Filled with Rose Cream and Raspberries; Lychee Granit� and Pistachio Cr�me Anglaise, with a glass of Amaro Mondtenegro to finish.

At least, that's what you'd be eating for dinner at a really nice restaurant in Manhattan.

OkoumeFest dinner is looking something like this:

"Thinly sliced roasted beef, roasted red potatoes with herbs, cauliflower, broccoli, and carrots, rainbow salad, rolls, iced cake, coffee/tea, and assorted adult beverages." We're working on a vegetarian entree---do drop us a line if you're specifically after that.

CLC ain't making a penny on lunch or dinner at OkoumeFest (actually subsidizing the food costs).

As soon as we sort it out with Camp Letts we'll post the complete menu online. Lunch is the usual burgers and watermelon and so on.