Christmas 2011

Amuse bouche

***

Chevin terrine, Taleggio fritter and roasted goats brie with endives and rocket salsa finished with black cherry vinaigrette

***

Summer asparagus risotto served with tiger prawns, finished with a cream of white truffle and baby herb salad

***

Drinking boozy sorbet

***

Grilled free range beef fillet served on wilted English spinach, parmesan gratin dauphinois with Cognac and black truffle jus

***

Berry and almond gratin, rhubarb feuilleté with fresh strawberries salad, finished with a jasmine ice cream

***

Coffee & mince pies

R600pp