yahnyinlondon:
Ham Hock Terrine with Celeriac Remoulade
yahnyinlondon:
Table setting
yahnyinlondon:
Braised Pigs Cheek, Sharrow Black Pudding, seared Foie Gras and Apple & Sage Sauce
yahnyinlondon:
Breast of Smoked Duck, spiced poached Pear, Cashel Blue Cheese and Walnut Dressing
yahnyinlondon:
Fillet of Plaice with braised Leeks and Truffles
yahnyinlondon:
Cream of Pumpkin Soup (IIRC)
yahnyinlondon:
Sharrow Fruit Sorbet
yahnyinlondon:
Tournedos of Scottish Fillet Steak, braised Ox Cheek, roasted Shallots, marinated Cherry Tomatoes and Burgundy Sauce
yahnyinlondon:
Fillet of Sea Bass with Wild Mushroom Fricassée, buttered Spinach, Parsnip Purée and Scallop Velouté
yahnyinlondon:
Francis Coulson’s Famous and Original Icky Sticky Toffee Sponge served with Cream
yahnyinlondon:
Vanilla & Cashew Nut Parfait with caramelised Bananas in Rum
yahnyinlondon:
Coffee and petit fours