The catering department was asked to provide three special dinners for the ERNSI workshop, beginning with an arrival dinner on Sunday. Below is a taste of what we've served them so far!
ERNSI Conference Dinner
Sunday 26th September
Sunday 26th September
Purée of English Pea Soup
White truffle oil and Parmesan crisps
Chump of Lamb sous vide
Casoulet of beans, rosemary and Parisian potatoes
Casoulet of beans, rosemary and Parisian potatoes
(V) Parmesan and Goat’s Cheese Polenta
Strawberry Sorbet Shortcakes
With sweetened crème fraiche sauce
ERNI Conference Dinner
Monday 27th September
Sweet Potato Agnolotti
Sage cream, brown butter and Prosciutto
Roulade of Trout
Warm tartare sauce, sautéed spinach and saffron-potato fondant
(V) Roulade of Aubergine, Red Pepper and Courgette
-0-
Hazelnut Cake
With pistachio ice cream and toasted almond cream
No comments:
Post a Comment