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What We Do
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Amuse Bouche Cream
butter bean soup with anchovy butter Tuna and
langoustines sandwich with citrus salad
Vegetable lasagne with roasted shallot and winter truffle dressing Woodland
pigeon with salsify, brussel sprout leaves and garlic foam Beef cheeks with winter vegetables Cape Mentelle Cabernet Sauvignon 2000 Roasted highland venison with potato fondants and a walnut jus Cheval des Andes 2002
Pre-dessert Gorgonzola pannacotta with biscotti biscuits Chocolate fondant with mascarpone bubbles and home made doughnuts Veuve Clicquot Demi-Sec NV Late Bar |
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Copyright © Chief Wine Officer 2004-2007 All rights reserved. |
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