Friday 3 May 2013

25th May




Prosecco
*
Asparagus and goose egg salad
With foraged greens, caper, sultana and green olive salsa
*
Zucchini blossom stuffed with goats curd, lemon zest and herbs
*
Rabbit braised with bacon, crème fraiche and tarragon
Wilted wild garlic and Pappardelle
*
Ricotta, lemon and almond cake with vanilla roasted Loquats
*
Mint Tea and coffee

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