MOTMMar 7, 20151 min readChef Finch - March 7/15Shrimp remoulade on molasses buttered toastLobster and mascarpone ravioli with truffled butterBrown Windsor soup with pearl barleyRoasted vegetable salad with thyme vinaigretteCoffee-crusted rack of lamb with pineapple-peach chutney and berry jus, served with a truffle taro mashLemon curd and chocolate ganache tart
Shrimp remoulade on molasses buttered toastLobster and mascarpone ravioli with truffled butterBrown Windsor soup with pearl barleyRoasted vegetable salad with thyme vinaigretteCoffee-crusted rack of lamb with pineapple-peach chutney and berry jus, served with a truffle taro mashLemon curd and chocolate ganache tart
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