The menu
Starter of Sweet potato soup
with harissa, yogurt and lavoche bread accompanied by our favourite crisp
truffle and cheese croquettes
Second course was a large
butternut and fontina cheese stuffed ravioli, with puy lentils, butternut
puree, pickled apple and a sage beurre noisette The pasta was perfect and very
thin
We all chose the pan-fried
Hake (Hake is not a line fish) with a fricassee of tiny fried gnocchi and a
crisp braised beef croquette. This was quite a meaty dish and the very so fresh
hake fell apart into moist flakes.
John’s dish of simply
cooked Roasted chicken with caramelized onions, wild garlic, mashed potato and
a thyme jus
William and Lynne had the Mushroom
risotto with a smoked onion puree, parmesan cream, mushroom “caviar”, and on
the side, crispy battered mushrooms which were divine
Chef Henry’s modern take
on a Waldorf Salad with gorgonzola, celeriac puree, green apple jelly, candied
walnuts and grapes
© John & Lynne Ford, Adamastor & Bacchus 2013
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