Hey, just got back from a few days off. Here are my dishes for this weeks tasting menu.
- Pork belly, beetroot, leek, sherry vinegar gastrique, shaved almond
- Creamed cerney goats cheese and celeriac terrine, coloured carrot salad, blood orange puree, chestnut crumble
- Slow poached seatrout, braised endive, thai style broth
- Liquorice glazed Gressingahm duck breast, braised salsify, red wine and reglisse syrup, watercress
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