This is Pembroke Formal Hall
Friday's seared fillet of tuna with fennel, olives and lemon
Friday's vegetarian starter of sous vide fennel, almond puree and orange
Friday's main course of cod supreme with leeks, chestnut mushrooms, turnip puree and baby fondants
Friday's sweet of chcolate and hazelnut creme brulee, yoghurt sorbet and financier cake
Saturday's confit of duck with parmentier carrots, potato and parsnip, finished with creme de cassis grapes
Saturday's chocolate and raspberry fondant
Sunday's homemade fishcakes
Sunday's homemade sweetcorn fritters
Sunday's roast turkey dinner with great roast potatoes!
Sunday's vegetarian main course of nut and barley loaf with roasted apples
Sunday's warm treacle tart with vanilla ice cream
Bon Appetite!
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