The Menu
Tomato Essence
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Citrus Cured Confit of Salmon with Caviar, Orange Confit and Coriander Coulee
(V) Goats Cheese and Red Onion Tarte Tatin
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Chump of Lamb sous vide
Provencal vegetables, spinach and basil lamb jus
Fondant potatoes and celeriac pure
V- Pumpkin Ravioli, Sage Cream and Spinach
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Chocolate Crème Brule, Yoghurt Sorbet, Cherry and Hazelnut Financier
Bon Appetite!
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