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Wednesday, 6 October 2010

Menu Fifteen

This menu has been devised for a long-standing booking by a group of colleagues. When they take their places at the table they will dine on:

To start

Squash and sage risotto, pine nuts, parmesan crisps.

To follow

Seabass, caper, lemon rosti, creamed spinach and leek.

To finish

Chocolate soup, toasted brioche.

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