Friday, 3 May 2013

25th May

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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