The Menu
To start:
Honey roast
fillet of
salmon, horseradish
cream, crisp
summer vegetables,
toasted oats
Minestrone of
fresh garden
beans, with
oregano (v)
Main course:
Slow cooked
blade of
beef with
saffron
risotto,
watercress, gremolata and
rosemary reduction
Aubergine and
burrata fritters,
warm
nicoise
salad (v)
Dessert:
Milk
chocolate ganache,
raspberries,
honeycomb and
crème fraiche
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