Tuesday, 8 March 2011

Formal Hall Thursday 3rd March

The Menu

Grilled Sea Bass

Sautéed wild mushrooms and chive beurre blanc

(V) Wild Mushroom Ragout
Puff pastry
Chump of Lamb
Provencal vegetables, spinach, fondant potato and basil lamb jus

(V) Provencal Vegetable and Organic Cheddar Tart
Warm Chocolate and Banana Tart
Banana ice cream
Bon Appetite!

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