Amuse: Little smoked salmon & cream cheese rolls.
Starter: Home-grown asparagus with a soft-poached duck egg.
Main: Pan-fried duck breast with Jersey potatoes, roast beetroot, purple-sprouting broccoli, red wine sauce.
Cheese: Cheshire, Osau Iraty (basque sheep's-milk).
Dessert: Brioche bread & butter pudding, custard.
Wine: Heidseck Monopole Blue Top Champagne, Wine Society Pauillac 2006, Riversaltes Ambre.
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