Thursday, 20 January 2011

Last Night's Formal Hall 19/01

 Feast Night Formal Hall
Wednesday 19th January

Amuse Bouche
Green Pea and Mint Sorbet in a Parmesan Tuile
Butternut Squash Soup
Brown butter, sage, and nutmeg crème fraiche
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
Lavender Crème Brulee
Lemon shortbread and Lime Sorbet

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