gourmetgourmand:
Menu
gourmetgourmand:
Water
gourmetgourmand:
Flowers
gourmetgourmand:
Amuse Bouche
gourmetgourmand:
Sourdough Bread
gourmetgourmand:
Butter
gourmetgourmand:
James Boag Premium Lager
gourmetgourmand:
1st Course: Quail's Egg
gourmetgourmand:
1st Course: Quail's Egg
gourmetgourmand:
Geantet-Pansiot "En Champs," Gevrey-Chambertin 2004
gourmetgourmand:
Geantet-Pansiot "En Champs," Gevrey-Chambertin 2004
gourmetgourmand:
Bread Selection
gourmetgourmand:
Breads
gourmetgourmand:
2nd Course: Ceviche of Hand Dived Scallops
gourmetgourmand:
2nd Course: Ceviche of Hand Dived Scallops
gourmetgourmand:
3rd Course: "Risotto" of Celeriac and New Potato
gourmetgourmand:
3rd Course: "Risotto" of Celeriac and New Potato
gourmetgourmand:
4th Course: Hampshire Buffalo Milk Curd
gourmetgourmand:
4th Course: Hampshire Buffalo Milk Curd
gourmetgourmand:
4th Course: Hampshire Buffalo Milk Curd
gourmetgourmand:
4th Course: Hampshire Buffalo Milk Curd
gourmetgourmand:
5th Course: Fillet of Sea Bass
gourmetgourmand:
6th Course: Jowl of Pork
gourmetgourmand:
6th Course: Jowl of Pork
gourmetgourmand:
7th Course: Roasted Breast of Pigeon
gourmetgourmand:
W. & J. Graham's 20 Year Tawny Port
gourmetgourmand:
8th Course: Selection of Cheeses
gourmetgourmand:
8th Course: Selection of Cheeses
gourmetgourmand:
8th Course: Selection of Cheeses
gourmetgourmand:
8th Course: Selection of Cheeses
