Monday, 9 May 2011

Menu 14 May 2011

wild sea bass carpaccio with micro greens, lemon and a shot of green gazpacho
(spiced beetroot and horadish crostinis with green gazpacho - v)
Zucchini flower stuffed with buffalo ricotta, chilli and basil. With rocket and lemon
Slow cooked rabbit in white wine, sage and creme fraiche. With creamed parsnip, and spring greens
Lentil, black olive and aubergine caponata, creamed parsnip and spring greens 
Vanilla bean bavarois with poached rhubarb 
Coffee, mint tea

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