New Year’s Eve

Amuse
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A Pressing of Bacon and Foie Gras
Pears Poached in Mulled Wine, Mulled Wine Jelly and Hazelnuts
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Pan-fried Fillet of Halibut
Broccoli, Celeriac Puree, Red Wine and Tarragon Emulsion
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Gin, Tonic and Lime
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Mignon of Buckinghamshire Beef
Caramelised Onion and Thyme, Oxtail Croustillant, Horseradish
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Bitter Chocolate Cremeux, Pistachio and Marshmallow
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Camembert and Barkham Blue, Fig and Date Puree, Apricot Crostinis
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Coffee and Petits Fours
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