Charles Haynes:
Menu
Charles Haynes:
Sauteed Dublin Bay Prawn, Prawn Bisque and Truffle Sabayon
Charles Haynes:
King Scallop with White Truffle
Charles Haynes:
Slowly Braised Pigs Trotter with Creamed Truffle Potato
Charles Haynes:
Sauteed Foie Gras with Brioche and Winter Truffle
Charles Haynes:
Sauteed Foie Gras with Brioche and Winter Truffle
Charles Haynes:
Fillet of Brill, Artichoke, Truffle Egg
Charles Haynes:
Truffle Salad
Charles Haynes:
Loin of Silka Deer with Truffle Polenta, Valrhona and Truffle Sauce
Charles Haynes:
Cashel Blue Cheese
Charles Haynes:
Poached Pear William with Parfait and Truffle Ice Cream