MOTMJul 13, 20191 min readChef Finch - July 13/19Warmed olive, meat and cheese board, paired with Clos du SolielCoconut and green curry musselsNabeyaki udon, with chicken, spinach and mushroomsPasta carbonara with roasted tomato and proscuittoGrilled sesame ginger trout oven roasted togarashi potatoes with Hoisin mayoTriple chocolate dipped Okanagan cherries, with rum and vanilla whipped cream
Warmed olive, meat and cheese board, paired with Clos du SolielCoconut and green curry musselsNabeyaki udon, with chicken, spinach and mushroomsPasta carbonara with roasted tomato and proscuittoGrilled sesame ginger trout oven roasted togarashi potatoes with Hoisin mayoTriple chocolate dipped Okanagan cherries, with rum and vanilla whipped cream
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