Tuesday, 8 March 2011

Formal Hall Friday 4th March

The Menu
Blanquette of Cannellini Beans
Truffle oil
Haunch of Venison-sous vide
Dauphinoise potatoes, cauliflower puree, wilted spinach and game jus

(V) Pea, Herb, Spinach and Wild Mushroom Risotto
Parmesan crisp
Chocolate and Star Anise Truffle Cake
Fennel ice cream
Bon Appetite!

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