Tuesday 12th October 2010
Slow cooked scottish salmon with beetroot puree and beurre blanc
Supreme of free range guinea fowl with caramelised shallot puree and herb jus
Baked white chocolate cheesecake with dark chocolate sauce
Coffee and mints
Flamingo Bay Chenin Blanc 2010
Nero d'Avola 2009
Emmanuel College Tawny Port
so filling and good.
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