Dinner 1

dinner no. 1, march 2015

first course

bay scallops, fig mustard, crispy parsnip, cucumber


second course

toasted ciabatta soup, preserved tuna, marinated tomatoes, migas, almond


third course

sausage board with homemade sausages and pickles:

  • spicy garlic, sweet and spicy, and jerk sausages
  • lemon/coriander/cabbage, green bean/dried shrimp, lemon/cinnamon/radish, pickled red onion jam

roasted lamb, buttermilk-green peas, tomato chutney, walnut

fourth course


bourbon honey-soaked cornbread, buttermilk whipped cream, blood orange

fifth course