No self - indulging here, I'll cut to the chase and post the menu for last Saturday. We think it is shear genius but as I said, no self - agrandizing here...
An Amuse Bouche Phenom: Truffle infused custards served with a prosciutto crisp
Wine: Cremant de Loire
1st Course: Red cabbage gazpacho served with a mustard ice cream
2nd Course: Lime sorbet intermezzo
3rd Course: Poached halibut served with a pistachio gremolata and a lemon mousseline sauce
Wine: Pinot Bianco
Dessert: Delice of chocolate with ginger gelato and cumin caramel (this comes with a very surprising discovery)