The menu
Salmon Pastrami
Extra-virgin olive oil and toasted sourdough
(V) Carpaccio of vegetables
Saffron dressing
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Roast Gressingham Duck Breast
Honey glazed baby onions, minted peas Madeira sauce and pomme de terre puree
(V) Olive Polenta
Vegetable gratin and salsa verde
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Warm Chocolate Bouchon
Clotted cream ice cream and Griotte Cherries in Kirsch
The Photos
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