New Plates
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The document outlines a potential dining menu that includes appetizers like lamb with mashed potatoes and pumpkin soup or shrimp tartar. Pastas on the menu are risotto with duck and peperoncino flavored bigoli. For mains, there is slow cooked cod fish or beef sirloin with vegetables. Dessert options include a selection of chocolates and sweets.
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Lunch dinner 20 1 2014
This document provides the weekly lunch and dinner menus for Haikko Manor for the week of May 11th. The lunch menu consists of appetizers, salad, and two main dishes that rotate on a four day cycle. The dinner menu also includes an appetizer, warm main dish and dessert, with rotating soup and entree options. Special diets can be accommodated with advance notice and there is a possibility of menu changes.
FOOD PICTURE.
The document contains 4 sections created by chef Brandigm showing pictures of various food dishes. The sections include dishes like prawn soup, veal loin, salmon and poached egg ravioli, and lobster curry. A wide variety of seafood, meat, and vegetable dishes are pictured from different cuisines around the world.
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We supply a fantastic section of cold canapés to give your party the wow factor. Hot canapé are available on request. We can provide staff to set up and serve at your event. Please see ‘Staff Hire’. Our chef would conduct a site visit prior to your event to discuss menus and facilities with you.
Food portfolio chef gonzalo ruiz
This document provides a menu listing over 40 dishes created by Chef Gonzalo Ruiz. The dishes showcase a variety of proteins and seasonal ingredients prepared with techniques like poaching, searing, roasting and slow cooking. Proteins featured include wagyu beef, duck, lobster, squab, foie gras, sea bass and more. Side dishes incorporate ingredients such as mushrooms, beans, cabbage, beets and seasonal vegetables. Sauces include juses, creams and reductions made to complement the dishes.
Carte midi EN
This document appears to be a menu for Brunch Bazaar, listing various food and drink options including:
- Gluten free and vegetarian dishes
- Starters and main courses with accompanying prices
- Children's menu options
- Sides such as salads and vegetables
- Mains such as lasagna, chicken, pork and fish dishes
- Cheese and dessert options
- Information on lunch service hours and the restaurant's commitment to sustainability
Sweetheart Dinner Menu
This document is a menu for a Sweethearts Menu priced at $99 per couple or $89 per couple for members. It includes 4 courses with options for each course. Course 1 options are appetizers including a deviled egg, charcuterie board, pea dish, salad with cantaloupe and pickled shrimp, or salad with pear, prosciutto and blue cheese. Course 2 options are filet mignon, sea bass, or a duo of filet and sea bass, all served with potatoes and squash. Course 3 options are a walnut pound cake, peach and blackberry tart, or a layered chocolate mousse dessert. Course 4 is coffee or tea.
A la carte menù
The document is a menu from an Italian agriturismo (farm stay) called La Camilla. It invites guests to relax and enjoy healthy, locally-sourced food in harmony with nature. The menu lists starters, first courses, second courses and desserts made from ingredients from local farms. It also includes set traditional menus from Tuesday to Saturday in November featuring dishes like pork stew, mixed boiled meats and risottos paired with wine suggestions.
Culinary Portfolio
Teffani Johnson provides a culinary portfolio listing 6 dishes: Potato & Leek Soup; Roasted Pork Chop with Mustard Sauce and Sautéed Spinach; Braised Short Ribs with Demi-Glace and Sautéed Asparagus; Gazpacho with Shrimp, Avocado and Croutons; Sautéed Chicken Breast with Shaved Fennel and White Asparagus; and Creamy Polenta with Shrimp and Lemon Beurre Blanc.
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Lunch dinner 20 1 2014
This document provides the weekly lunch and dinner menus for Haikko Manor for the week of May 11th. The lunch menu consists of appetizers, salad, and two main dishes that rotate on a four day cycle. The dinner menu also includes an appetizer, warm main dish and dessert, with rotating soup and entree options. Special diets can be accommodated with advance notice and there is a possibility of menu changes.
FOOD PICTURE.
The document contains 4 sections created by chef Brandigm showing pictures of various food dishes. The sections include dishes like prawn soup, veal loin, salmon and poached egg ravioli, and lobster curry. A wide variety of seafood, meat, and vegetable dishes are pictured from different cuisines around the world.
Hot food delivered
We supply a fantastic section of cold canapés to give your party the wow factor. Hot canapé are available on request. We can provide staff to set up and serve at your event. Please see ‘Staff Hire’. Our chef would conduct a site visit prior to your event to discuss menus and facilities with you.
Food portfolio chef gonzalo ruiz
This document provides a menu listing over 40 dishes created by Chef Gonzalo Ruiz. The dishes showcase a variety of proteins and seasonal ingredients prepared with techniques like poaching, searing, roasting and slow cooking. Proteins featured include wagyu beef, duck, lobster, squab, foie gras, sea bass and more. Side dishes incorporate ingredients such as mushrooms, beans, cabbage, beets and seasonal vegetables. Sauces include juses, creams and reductions made to complement the dishes.
Carte midi EN
This document appears to be a menu for Brunch Bazaar, listing various food and drink options including:
- Gluten free and vegetarian dishes
- Starters and main courses with accompanying prices
- Children's menu options
- Sides such as salads and vegetables
- Mains such as lasagna, chicken, pork and fish dishes
- Cheese and dessert options
- Information on lunch service hours and the restaurant's commitment to sustainability
Sweetheart Dinner Menu
This document is a menu for a Sweethearts Menu priced at $99 per couple or $89 per couple for members. It includes 4 courses with options for each course. Course 1 options are appetizers including a deviled egg, charcuterie board, pea dish, salad with cantaloupe and pickled shrimp, or salad with pear, prosciutto and blue cheese. Course 2 options are filet mignon, sea bass, or a duo of filet and sea bass, all served with potatoes and squash. Course 3 options are a walnut pound cake, peach and blackberry tart, or a layered chocolate mousse dessert. Course 4 is coffee or tea.
A la carte menù
The document is a menu from an Italian agriturismo (farm stay) called La Camilla. It invites guests to relax and enjoy healthy, locally-sourced food in harmony with nature. The menu lists starters, first courses, second courses and desserts made from ingredients from local farms. It also includes set traditional menus from Tuesday to Saturday in November featuring dishes like pork stew, mixed boiled meats and risottos paired with wine suggestions.
Culinary Portfolio
Teffani Johnson provides a culinary portfolio listing 6 dishes: Potato & Leek Soup; Roasted Pork Chop with Mustard Sauce and Sautéed Spinach; Braised Short Ribs with Demi-Glace and Sautéed Asparagus; Gazpacho with Shrimp, Avocado and Croutons; Sautéed Chicken Breast with Shaved Fennel and White Asparagus; and Creamy Polenta with Shrimp and Lemon Beurre Blanc.
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This document is a menu for a restaurant offering two and three course set menus for £15.50 and £18.95 respectively. Starter options include soup of the day or Italian meats and salads. Main courses include fish, meat and vegetarian dishes like pork chop, sea bass, and butternut squash risotto. Dessert options consist of dishes like sticky toffee pudding, bread and butter pudding, and chocolate mousse. The menu also lists sides, cheeses, and drink options. Set menus are available at lunch and dinner during the week, and for limited times on weekends.
Sandwiches
Sandwiches and wraps are available for $10 each and come with a choice of two sides. Sandwich options include roast turkey club, roast beef with Portobello mushrooms or brie, beef tenderloin, honey ham, and tuna salad. Wrap choices are smoked salmon, Portobello mushroom, black bean, Cuban, and chicken Caesar. Accompanying sides consist of potato salad, coleslaw, cucumber salad, fruit salad, Caesar salad, house salad, and Mediterranean pasta salad.
Food Exercise
This document compares foods commonly consumed in the United States and Costa Rica. It lists meats, grains, vegetables, fruits, and drinks from each country. For meats, it provides examples like chicken, pork, beef, and fish. For grains, it mentions wheat, rice, bread, and beans. Common vegetables in both countries include potatoes, tomatoes, onions, and carrots. Popular fruits are listed as banana, pineapple, orange, and mango. Beverages include water, milk, juice, coffee, and beer. The document also notes some differences in how meals are served, with families often eating together in Costa Rica and sometimes watching TV during dinner in the US.
1 day atapulo trail ride
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Catering Menumasseyscreolecatering
Massey's Creole Catering offers a variety of appetizers, salads, sandwiches, entrees, sides and desserts. Appetizers include BBQ meatballs, shrimp, and dips. Entree options consist of red beans and rice, gumbo, shrimp and fish dishes. Sides include greens, beans, rice dishes and potatoes. Dessert selections are 7-Up pound cake, banana pudding and pecan pie. Drinks include iced tea, punch and water.
Zaafran Moroccan Cuisine Restaurant & Takeaway in Kaiapoi
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Our chefs can prepare multi cuisine dishes, so we serve a variety of dishes like starters, salads, traditional Tagines, Souvlaki, cooked over a wood fired grill, due to which they are able to give a completely immense flavor of the Moroccan dishes.
The customer can choose either Take away or Dine-in option to enjoy our tasty authentic Moroccan food. AT Zaafran, we try to provide our customer great Moroccan experience when they dine-in. The ambience and environment of the restaurant can make your visit congenial and gratifying.
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This document discusses plans for a 3-day festival event at Hezarfen Airport to promote fish consumption. It will target 18-30 year olds and feature buffets, food stands, activities like jet ski simulations and frozen fish inventory. A budget of 480,542.5 TL is projected, accounting for costs of food, equipment rental, advertising, staffing and transportation. Risks like power outages or food stockouts will be mitigated with backup generators and an emergency support team.
La Residence Hotel & Spa's Christmas Program 2012
http://www.la-residence-hue.com
We are ready to celebrate the Christmas this year. Check out details of our Christmas's Eve menu and entertainment program here.
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This document provides an overview of traditional English foods, including cheese, pies/pastries, sausages, and the Sunday roast. It notes that over 700 varieties of English cheese exist, with Cheddar and Stilton being most common. Pasties are described as pies wrapped in pastry and filled with beef and vegetables. Savory puddings are made with suet pastry and fillings like steak and kidney. Sausages are commonly served with mashed potatoes and gravy. The Sunday roast traditionally includes roasted meat, roasted potatoes, vegetables, and gravy, accompanied by sauces depending on the meat.
Light hors d'oeuvres merged
The document lists various sample light and heavy hors d'oeuvres that could be served at an event. The light hors d'oeuvres section includes items like sushi-grade tuna spoons, pickled oysters, scallop hash, and mini sliders. The heavy hors d'oeuvres section features foods like fire-roasted prime beef tenderloin, cherry-wood smoked bison, seared duck breast, grilled prawns, and a table presentation of various cheeses.
DINNER SPECIALS 2-24-2015
This document provides a menu listing various appetizers, salads, seafood, chicken, pork, and pasta dishes including mussels in a tarragon broth, a seafood cazuela, a bacala salad, mixed greens, burrata, figs with prosciutto, hot peppers, bronzino, grouper over mussels and chowder, sole with shrimp and mushrooms, trout and crab, tilapia, chicken and shrimp, ricotta stuffed rigatoni, fettuccine with asparagus and mushrooms, pistachio crusted pork tenderloin, and panko crusted pork chops.
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The document discusses various terms and foods commonly found at restaurants. It covers jobs in restaurants, meal times, courses, drinks, and tips. Specific foods mentioned include meat like chicken and fish, vegetables, and ways of cooking such as boiling, baking, frying, and barbecuing. Typical Argentinian foods highlighted are cassava, dolphin fish, avocado, and barbecues. Common Argentinian dishes include Chipá, empanadas, and dulce de leche.
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This document lists the weekly menu for hot meals, vegetarian choices, vegetables and desserts. Each day includes an entree option like chicken balti, steak pie or roast pork alongside a vegetarian choice such as vegetable chilli or lasagne. Common vegetables served include green beans, carrots and broccoli. Popular desserts on the menu are fruit crumbles, cakes and puddings served with custard.
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Get a glance of La Residence Hotel & Spa's New Year entertainment and menu here.
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This document lists common cattle breeds used for dairy and beef production. It identifies Holstein, Jersey, Guernsey, Ayrshire, Brown Swiss, and Milking Shorthorn as dairy breeds. Hereford, Angus, Polled Hereford, Belgiun Blue, Limousin, Charolais, Brahman, Texas Longhorn, Seminol, and Santa Gertrudis are listed as beef cattle breeds.
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The document provides the menu for Jacko's Street Menu, including appetizers, entrees, and desserts. Some appetizer options are sashimi of fish and salmon ceviche. Entree options include seared salmon, fish and chips, and whole baked fish. Dessert options include crembo with caramel toffee and triple chocolate cake.
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This document is a menu for Porter's Restaurant listing their daytime food and drink options. It includes sections for toasted sandwiches, paninis, extras like chips and garlic bread, fresh baguettes, jacket potatoes, omelettes, children's meals, lunchtime meals, and weekend specials like a full English breakfast and Sunday carvery. Prices range from £1.90 for garlic bread to £7.95 for the adult Sunday carvery.
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This document provides a menu for a lunch featuring a variety of hot and cold dishes from seafood like swordfish, sardines, calamari and mussels to meat options like veal schnitzel, lamb, and duck. The cold plates section offers dishes including sashimi, smoked salmon, octopus and various salads. Sides include fries, baked potatoes, coleslaw and mixed leaves. Soups, pastas and risottos can be chosen by clients.
Lyn's Catering Brochure. Exclusive Events, Priceless Memories
This document provides menu options for catering services from Lyn's Catering. It includes sections for canapés, finger food, small bowls, afternoon tea, plated meals, BBQ options, a feast-style sharing menu, and dessert stations. A variety of meat, fish, vegetarian and vegan options are listed under each category with descriptions.
Alka Services Menu
AlKa Services is a company that offers quality chef services of first quality, healthy and affordable gourmet cuisine Costa Rican style directly in the comfort of your home, condominium or holiday villa, allowing the guest to relax and enjoy a delicious meal with your friends and family, making your celebrations a unique moment.
We are an innovative, service-oriented company that specializes in authentic Costa Rican food made from carefully selected fresh ingredients and tropical flavors with an international flair.
You can see more information on our Facebook pages under the name of AlKa Services or also as Chef Privado Kattya Campos.
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The document provides an extensive menu for breakfast, lunch, appetizers, and dessert options for a resort or event. Breakfast options include continental items, cereals, breads, as well as both sweet and savory cooked items like pancakes, French toast, omelets and eggs. Lunch options span a variety of cuisines and include salads, wraps, tacos and pasta dishes. Appetizers include nuts, dips, fritters and bruschetta. Desserts cover cakes, tarts, fruit options and sorbets. Beverages are also available throughout the day.
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This document is a menu for a restaurant offering two and three course set menus for £15.50 and £18.95 respectively. Starter options include soup of the day or Italian meats and salads. Main courses include fish, meat and vegetarian dishes like pork chop, sea bass, and butternut squash risotto. Dessert options consist of dishes like sticky toffee pudding, bread and butter pudding, and chocolate mousse. The menu also lists sides, cheeses, and drink options. Set menus are available at lunch and dinner during the week, and for limited times on weekends.
Sandwiches
Sandwiches and wraps are available for $10 each and come with a choice of two sides. Sandwich options include roast turkey club, roast beef with Portobello mushrooms or brie, beef tenderloin, honey ham, and tuna salad. Wrap choices are smoked salmon, Portobello mushroom, black bean, Cuban, and chicken Caesar. Accompanying sides consist of potato salad, coleslaw, cucumber salad, fruit salad, Caesar salad, house salad, and Mediterranean pasta salad.
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This document compares foods commonly consumed in the United States and Costa Rica. It lists meats, grains, vegetables, fruits, and drinks from each country. For meats, it provides examples like chicken, pork, beef, and fish. For grains, it mentions wheat, rice, bread, and beans. Common vegetables in both countries include potatoes, tomatoes, onions, and carrots. Popular fruits are listed as banana, pineapple, orange, and mango. Beverages include water, milk, juice, coffee, and beer. The document also notes some differences in how meals are served, with families often eating together in Costa Rica and sometimes watching TV during dinner in the US.
1 day atapulo trail ride
This document provides information about the Atapulo Trail Ride experience, which includes a 4-hour horseback riding adventure through the scenic highlands of Ecuador. Participants will begin at Hacienda Tilipulo, surrounded by farmland and wildlife, where they will meet their horses and receive a safety briefing. Guided by certified naturalist guides, riders will traverse hills, ravines and dirt roads with views of volcanoes, small farms, and indigenous communities. Picnic lunches or a meal at the hacienda can be provided. The horses are well-cared for breeds adapted to the high altitude terrain.
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Massey's Creole Catering offers a variety of appetizers, salads, sandwiches, entrees, sides and desserts. Appetizers include BBQ meatballs, shrimp, and dips. Entree options consist of red beans and rice, gumbo, shrimp and fish dishes. Sides include greens, beans, rice dishes and potatoes. Dessert selections are 7-Up pound cake, banana pudding and pecan pie. Drinks include iced tea, punch and water.
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We at Zaafran offers Moroccan dishes, presented legitimately. The Moroccan cuisine offered by us is able to appeal to all of your senses. Since cooking is our passion, so we cook the exotic Moroccan dishes with fresh and organic spices.
Our chefs can prepare multi cuisine dishes, so we serve a variety of dishes like starters, salads, traditional Tagines, Souvlaki, cooked over a wood fired grill, due to which they are able to give a completely immense flavor of the Moroccan dishes.
The customer can choose either Take away or Dine-in option to enjoy our tasty authentic Moroccan food. AT Zaafran, we try to provide our customer great Moroccan experience when they dine-in. The ambience and environment of the restaurant can make your visit congenial and gratifying.
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This document discusses plans for a 3-day festival event at Hezarfen Airport to promote fish consumption. It will target 18-30 year olds and feature buffets, food stands, activities like jet ski simulations and frozen fish inventory. A budget of 480,542.5 TL is projected, accounting for costs of food, equipment rental, advertising, staffing and transportation. Risks like power outages or food stockouts will be mitigated with backup generators and an emergency support team.
La Residence Hotel & Spa's Christmas Program 2012
http://www.la-residence-hue.com
We are ready to celebrate the Christmas this year. Check out details of our Christmas's Eve menu and entertainment program here.
food trends and buffet display
hotel believes in providing a unique gastronomic experience at all times and have launched a whole new unique concept which is an amalgamation
British food
This document provides an overview of traditional English foods, including cheese, pies/pastries, sausages, and the Sunday roast. It notes that over 700 varieties of English cheese exist, with Cheddar and Stilton being most common. Pasties are described as pies wrapped in pastry and filled with beef and vegetables. Savory puddings are made with suet pastry and fillings like steak and kidney. Sausages are commonly served with mashed potatoes and gravy. The Sunday roast traditionally includes roasted meat, roasted potatoes, vegetables, and gravy, accompanied by sauces depending on the meat.
Light hors d'oeuvres merged
The document lists various sample light and heavy hors d'oeuvres that could be served at an event. The light hors d'oeuvres section includes items like sushi-grade tuna spoons, pickled oysters, scallop hash, and mini sliders. The heavy hors d'oeuvres section features foods like fire-roasted prime beef tenderloin, cherry-wood smoked bison, seared duck breast, grilled prawns, and a table presentation of various cheeses.
DINNER SPECIALS 2-24-2015
This document provides a menu listing various appetizers, salads, seafood, chicken, pork, and pasta dishes including mussels in a tarragon broth, a seafood cazuela, a bacala salad, mixed greens, burrata, figs with prosciutto, hot peppers, bronzino, grouper over mussels and chowder, sole with shrimp and mushrooms, trout and crab, tilapia, chicken and shrimp, ricotta stuffed rigatoni, fettuccine with asparagus and mushrooms, pistachio crusted pork tenderloin, and panko crusted pork chops.
Conectar Igualdad
The document discusses various terms and foods commonly found at restaurants. It covers jobs in restaurants, meal times, courses, drinks, and tips. Specific foods mentioned include meat like chicken and fish, vegetables, and ways of cooking such as boiling, baking, frying, and barbecuing. Typical Argentinian foods highlighted are cassava, dolphin fish, avocado, and barbecues. Common Argentinian dishes include Chipá, empanadas, and dulce de leche.
AHS Menu for Summer 2016
This document lists the weekly menu for hot meals, vegetarian choices, vegetables and desserts. Each day includes an entree option like chicken balti, steak pie or roast pork alongside a vegetarian choice such as vegetable chilli or lasagne. Common vegetables served include green beans, carrots and broccoli. Popular desserts on the menu are fruit crumbles, cakes and puddings served with custard.
La Residence Hotel & Spa - New Year's Eve Program
http://www.la-residence-hue.com
Get a glance of La Residence Hotel & Spa's New Year entertainment and menu here.
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This document lists common cattle breeds used for dairy and beef production. It identifies Holstein, Jersey, Guernsey, Ayrshire, Brown Swiss, and Milking Shorthorn as dairy breeds. Hereford, Angus, Polled Hereford, Belgiun Blue, Limousin, Charolais, Brahman, Texas Longhorn, Seminol, and Santa Gertrudis are listed as beef cattle breeds.
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The document provides the menu for Jacko's Street Menu, including appetizers, entrees, and desserts. Some appetizer options are sashimi of fish and salmon ceviche. Entree options include seared salmon, fish and chips, and whole baked fish. Dessert options include crembo with caramel toffee and triple chocolate cake.
PORTERS RESTAURANT MENU
This document is a menu for Porter's Restaurant listing their daytime food and drink options. It includes sections for toasted sandwiches, paninis, extras like chips and garlic bread, fresh baguettes, jacket potatoes, omelettes, children's meals, lunchtime meals, and weekend specials like a full English breakfast and Sunday carvery. Prices range from £1.90 for garlic bread to £7.95 for the adult Sunday carvery.
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Zaafran Moroccan Cuisine Restaurant & Takeaway in Kaiapoi
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This document provides a sample menu divided into three sections - Spa Inspired, Vegetarian Inspired, and A Passion for Fish. The Spa Inspired section includes appetizers like cucumber gazpacho with shrimp and melon. The Vegetarian Inspired section features dishes such as crispy kale-and-tofu salad with coconut and cilantro flecked corn fritters. The A Passion for Fish section focuses on seafood dishes, including butter-poached lobster and salmon chops with celery and black truffles.
blue moon catering sample menu
This document provides a sample catering menu that includes starter, main course, and dessert options. Starters include items like seared scallops, bruschetta, and tempura king prawns. Main courses offer choices of slow roasted lamb, crispy duck leg, rib eye steak, and salmon. The menu also lists lunch options like pasta dishes and sandwiches. Desserts consist of cheesecake, sticky toffee pudding, lemon tart, and chocolate banana pie.
Hors D’oeuvres & Canapés - 2014 Season
This document is a menu from The Gourmet BBQ Company listing over 50 options for hors d'oeuvres and canapés to be served to guests. The bite-sized options include mini burgers, prawn skewers, gazpacho shots, halloumi cheese, chicken liver pate, salt beef sandwiches, and more vegetarian, seafood and meat options. Pricing is provided based on the number of guests, ranging from £6.00 per person for groups of 50-75 down to £4.00 per person for groups of 171 or more.
Sample Dinner menu
This document contains a list of over 100 canapés, starters, main dishes and desserts that could be served at a multi-course meal. The appetizers include items like spicy pork san choy bow, stuffed squids with peppers and tempura prawns. Main dishes range from fillet of salmon to rib of beef to suckling pig. Dessert options cover fresh fruits, tarts, ice creams and chocolate items like a dark chocolate délice.
Abdul Rehman Quresh Profie
Abdul Rehman Qureshi was born in 1974 in New Delhi, India to a family with a long history in Indian cuisine. He learned cooking from his grandfather and father, and further developed his skills working in hotels around the world. His philosophy is that cooking is an art that comes from the heart, and he likes to constantly innovate and focus on presentation to appeal to both taste and sight.
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Lyn's Catering Brochure. Exclusive Events, Priceless Memories
Lyn's Catering Brochure. Exclusive Events, Priceless Memories
The Wedding Cafe and Lounge Franchise Presentation
The Wedding Cafe and Lounge Franchise Presentation
New Plates
- 1. Dining Development Options • Amusebouche • Hot and Cold Appetizers • Pastas • Main Course – Fish and Meat • Dessert Let’s begin!
- 2. Amusebouche Lamb with mashed potatoes and pumpkin soup Shrimp tartar with muscles and fennel mousse and saffron foam
- 3. Hot and Cold Appetizers Hot and Cold from the Sea – Calamari, Prawns, Blue lobster, Sea scallops, Oyster, and Langostine Blue Fine Tuna, Tartar with sea weed biscuit, wild fennel sorbet
- 4. Pastas Risotto with duck confetti, red onion orange sauce Peperoncino flavored bigoli with calamari and red prawns
- 5. Main Course – Fish and Meat Slowly cookesd cod fish in spiced milk, rice suffle’, fennel and prawns bruschetta Beef sliced sirloin on oxtail carpaccio, glazed vegetables, with black truffle gratinated bone marrow
- 6. Desserts Selection of complimentary desserts: Chocolates and sweet canape’
- 7. Desserts Selection of complimentary desserts: Chocolates and sweet canape’