Served with Cumberland sauce and toasted bread
With valeriana salad leaves and cornelle of petit ratatouille
With herb muslin served on a bed of vegetable ragu, veal jus
Filled with mushroom daxel, presented with potato gratin, red wine jus
Accompanied with a tower of deep fried onions and lambs leaves, choice of garlic butter, fine herb butter or sauce Diablo
Presented with potato croquette, fine green beans and sauce beurre blanc
With pine nuts and rosemary
With balsamic vinegar, cherry tomatoes and fresh parmesan shaving
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