The Fourteenth Annual
Gastronomic Society Luncheon

 

Apéritifs

Cement mixer: Bailey’s Irish Cream with Rose’s lime juice

Oatmeal cookie: Butterscotch schnapps, Goldschlager, Kahlua, Sambuca, Bailey’s, and a dash of lemon juice to make it chunky

 

Soups

Warm salmon-head puree topped with a dollop of Grand Marnier crème fraîche

 

Appetizers

Polish sesame fudge sausage with Duncan Hines butterscotch icing, served over a Vidalia onion chutney

 

Lighter Fare

Liverwurst sandwich on iced raisin toast with sauce béarnaise

 

Vin

White zinfandel

 

Entrees

Stir-fried baby white mice served over cold angel-hair pasta

Roast loin of pork stuffed with shrimp and okra, served with banana-turnip salsa

 

Desserts

Raspberry-oyster mousse