15 Jun 2011

F.R.O.D.O. Spring Ball Menu

Individual ravioli of new season asparagus with herb emulsion and micro shoots
Served with home made herb breads and butter

 Slow cooked belly of pork with crisp crackling carved at the table
Served with green beans, baby leaf salad and Boulangere potatoes
with apple sauce and a rich cider jus

To Finish
Passion fruit jelly and chocolate mousse with home made passion fruit marshmallow
Carpaccio of fresh pineapple with mint
Coconut pannacotta with a coconut tuille

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