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
Wine: Gavi
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)
Mint Tea
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Its good to have mint tea after a hearty meal!
ReplyDeleteAgreed-nuff said! ;)
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