cara2 gune cutleries di meja makan...for table d'hote
>> Saturday, February 19, 2011
basically ape yg di pelajari suatu ketika dahula..
time makan...gune kan la cutleries yg kat luar duluan..
1.appetizer
wrap up ngan coffee or tea...
Sample Midweek Table D'Hôte Menu
£33.00 per person
Sweet ginger sushi roll with soy marinated salmon, mirin syrup
Pressed gammon and pear terrine, grain mustard soubise
Cream of cauliflower and sorrel soup, Parmesan cheese glaze
~~~OoO~~~
Sliced breast of duck with oyster mushrooms and Marsala
Osso Bucco of veal, tomato jus, rapeseed oil infused mash
Fillet of sea bream served in a garlic and chive chowder
Pumpkin and Jerusalem artichoke risotto, white wine reduction
~~~OoO~~~
Pecan nut tart with caramel ice cream
Mango and white rum crème brulée, crisp tuille biscuit
Apple and date feuilleté, cinnamon custard
~~~OoO~~~
La Cafetière coffee served with home-made petits fours
yang mana anda kene pilih salah 1...sebenarnye makan table d'hote sgt kenyang...mmg nampak portion sikit tp mcm2..so, perut tepu terus...