Tonight’s Menu

First Course:

Golden Beet Soup with Feta

Campari and Grapefruit Sorbet
with sugared mint-leaves to cleanse the palate

Main Course

Roast Cider-brined Ham with

Parsley Beschamel,

Horseradish Mashed Potatoes,

Kale with white-wine vinegar pickled red-onions

Cheese Plate

Ashed Goat’s Cheese, Smokey Blue,

Boschetto, Le Marechal, Quince paste

and Crackers

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