The Menu
Smoked Salmon and Mozzarella Terrine
With basil salad and pink peppercorn dressing
(V) roasted Pepper and Feta Cheese Terrine
Wrapped in grilled zucchini with pesto
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Green Apple Sorbet
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Chump of Lamb sous vide
Provençal vegetables, spinach, and bail lamb jus
Fondant potatoes and celeriac puree
(V) Provençal Frittata with Spinach
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Raspberry Mint Mille-Feuille
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