Prosecco
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wild sea bass carpaccio with micro greens, lemon and a shot of green gazpacho
(spiced beetroot and horadish crostinis with green gazpacho - v)
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Zucchini flower stuffed with buffalo ricotta, chilli and basil. With rocket and lemon
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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
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Vanilla bean bavarois with poached rhubarb
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Coffee, mint tea
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