Sunday, April 15, 2012

Easter Menue

This year's menue starts with a terrine de salmon enveloped in zucchini, with horseradish/whipped cream and pomegranate sauce and seeds:
The main course is lamb with lemon in a bed of potatos, carots, leek and garlic (lots and lots of garlic)

For the desert we have strawberry panna cotta

Please be seated and enjoy.

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