Feast Night Formal Hall
Wednesday 19th January
Amuse Bouche
Green Pea and Mint Sorbet in a Parmesan Tuile
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Butternut Squash Soup
Brown butter, sage, and nutmeg crème fraiche
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Parma Ham Wrapped Pork Loin
Cassoulet of white beans, brunoise, and pancetta, sage roasted potatoes
Pesto cream sauce
(V) Ricotta and Spinach Ravioli
Sage butter and aged Parmesan
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Lavender Crème Brulee
Lemon shortbread and Lime Sorbet
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