Hay Baked Partridge
– textures
of celeriac, game jus
Twice Baked Stinking Bishop Soufflé
– pears in
red wine, hazelnuts
Roast Pollock
– sage
gnocchi, pumpkin, parmesan velouté
Fillet & Belly of Derbyshire Pork
– sweet
potato & maple syrup sauce, onion crust
Roast Breast of Pheasant
– braised
red cabbage, roasted roots
Orange & Olive Oil Cake
– burnt
orange syrup, stem ginger ice cream
Madagascan Vanilla Rice Pudding
– figs,
Akashi-Tai Sake ice cream
Date of lunch: 22/11/15
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