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Thursday, 5 August 2010

Menu Ten

To start {by special request}

Tuna three ways: mousse; carpaccio; seared.

To follow

Wellingtons, carmelised red cabbage, British green beans.

To finish

Lavender creme brulee, lavender shortbread.

3 comments:

  1. What kind of wellingtons? Or is that a secret?

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  2. Not so secret beef ones! You like?

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  3. Yes, love it. I think I recognise the shape of your noodle course on facebook from a certain Friday evening risotto that was casually whisked up in a few seconds once...

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