samedi 23 novembre 2013

Winter Catering II











 Butternut squash, sage oil, buttered croutons









 Mushroom tart
lemon pepper pâte brisée, truffled mushrooms, gruyere Mornay







 Warm winter salad
Roast parsnips, wilted spinach, feta, capers, beet foam







 
 Lamb Ragout arancino, ratatouille











Pumpkin cake, caramel mousse, maple whipped cream, gingerbread, sponge toffee

2 commentaires:

Anonyme a dit…

I wish I could eat all of that through the screen. Looks for good!

Anonyme a dit…

oops! looks soo good!

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