This third course was the showcase dish of the supper. This high tower was composed of red bell pepper, portobello cap mushrooms and layers of avocado salsa. Garnished with thin slices of asparagus. There is only one word to describe this dish: Delicious!
The dish was pleasantly presented on a large square plate, with peppercorn sauce as a garnish. It was complex, light and very interesting. Chef Russell James’s third course was a total success!
Oh, forgot the most amazing caramelized onions topping on this fabulous dish!