Winter Menu – March 2013

Winter menu – March 2013

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Damson brandy Royale

Rosemary crackers, goats cheese and cavolo nero crispy seaweed

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Cream of parsley soup with salsa verde, sourdough and parsley butter

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Grilled parmesan polenta with roast winter squash, puy lentil and walnut ragu and garlic brussel tops

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Warm salad of roasted allotment roots and bitter leaves with yoghurt dressing

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Rhubarb knickerbocker glory: baked rhubarb, meringue, and honey ice cream

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Damson vodka pastilles with fennel tea

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