27th of March - Ross Clark www.myspace.com/threeblindwolves
Menu
Kir Royale & canapes on arrival
Tonight's soup served with ord ban soda bread
Warm salad of wood pigeon, black plum and crispy serrano ham
Confit leg and braised lavender loin of wild white hare with a celeriac and fennel puree
Pan fried fillet of sea bass with samphire, new potatoes and cherry tomatoes
Dessert platter of brown sugar meringue, lemon posset and dark chocolate and orange cheesecake
Cheese board
