Thursday, 17 March 2011

last Night's Feast Night Formal Hall 16/04

The Menu
Tomato Essence
Citrus Cured Confit of Salmon with Caviar, Orange Confit and Coriander Coulee

(V) Goats Cheese and Red Onion Tarte Tatin
Chump of Lamb sous vide
Provencal vegetables, spinach and basil lamb jus
Fondant potatoes and celeriac pure

V- Pumpkin Ravioli, Sage Cream and Spinach
Chocolate Crème Brule, Yoghurt Sorbet, Cherry and Hazelnut Financier
Bon Appetite!

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