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