MENU POTAGE OF GARDEN PEA AND HAM HOCK Pea Shoots and Lemon and Herb Crème Fraiché DRESSED CHANCRE CRAB Grapefruit, Blood Orange and Coriander PEARL BARLEY RISOTTO

First Page		Document Content
Date: 2013-11-04 06:35:15		MENU POTAGE OF GARDEN PEA AND HAM HOCK Pea Shoots and Lemon and Herb Crème Fraiché DRESSED CHANCRE CRAB Grapefruit, Blood Orange and Coriander PEARL BARLEY RISOTTO Add to Reading List Source URL: www.bellalucehotel.com Download Document from Source Website File Size: 74,95 KB Share Document on Facebook