The Menu
Feast Night Formal Hall
Tuesday 8th February
Amuse Bouche
Pea Veloute with Coconut Foam
-0-
Crab Chowder
With sweetcorn puree
(V) Vegetable Chowder
0-
Winter Duck Ragout
Garlic potatoes and coriander carrots
(V) Wild Mushroom and Winter Vegetable Ragout
Puff Pastry, garlic potatoes and coriander carrots
-0-
Pannacotta
With poached winter fruits in Champagne syrup
Bon Appetite!
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