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Sunday 20th July 2014 Starters Spinach and Parsley Soup with White truffle Oil Chicken Liver Pate with Quince and Apple Chutney, Rye Bread Gin and Juniper Berry Cured Salmon Served with Pickled Shallot, Capers and Lemon
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Document Date: 2014-07-26 04:40:46
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Sunday 20th July 2014 Starters Spinach and Parsley Soup with White truffle Oil Chicken Liver Pate with Quince and Apple Chutney, Rye Bread Gin and Juniper Berry Cured Salmon Served with Pickled Shallot, Capers and Lemon