Entrees
Tartlet of Hand-made beef and fennel sausage,
white bean cassoulet, roquette pesto
Home cured and smoked Beef pastrami,
kumara ‘chips’, béarnaise sauce
Main
Honey, rosemary, and orange marinated lamb back straps,
lamb shank croquette,
parmesan roasted parsnip, buttered broad beans
and mustard pan jus
Dessert
Fried feta, honeycomb, with fig walnut and oat biscuits
No comments:
Post a Comment