Seared Fois Gras on a bed of Rocket Leaves with Figs in Balsamic Vinegar Dressing
Fish Course
Miso Seabass accompanied with Lotus Root Crisps and Edamame Puree
(no picture)
Palate Cleanser
Elderflower Granita
Main Course
Gressingham Duck served with Crushed Peas and Wilted Baby Spinach, Caramalised Baby Onions, Oyster Mushrooms and a Red Wine Jus
Assiette of Desserts
Raspberry Meringue Sundae
Mango Pudding Creme Brulee
Chocolate Truffle Slice with Edible Gold Leaf
Beautiful favours made by Jen.
The aftermath... Ah. Happy birthday to me.
Dress from Topshop, Necklace from Aldo.
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