The Menu
Carpaccio of Smoked Halibut
With purple cress salad
(V) Carpaccio of Celeriac
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Intermezzo
Lemon Basil Sorbet
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Pan Roasted Cod
With baby beetroot, fried Cavolo Nero,
Pancetta and saffron banyuls
(V) Apricot and couscous filo parcel with grilled tofu
-0-
Quince and Chestnut Tart
With chestnut ice cream
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