Thursday, 3 February 2011

Last Night's Feast Night Formal Hall 2/02

The Menu

Carpaccio of Smoked Halibut

With purple cress salad

(V) Carpaccio of Celeriac
Lemon Basil Sorbet
Pan Roasted Cod
With baby beetroot, fried Cavolo Nero,
Pancetta and saffron banyuls

(V) Apricot and couscous filo parcel with grilled tofu
Quince and Chestnut Tart
With chestnut ice cream

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