Tuesday, March 8, 2011

Dinner 3/5

lamb tartare on cucumber, green olives, spicy tahini and pickled mustard
lightly smoked mackerel with passion fruit, pickled cranberries and szechuan pepper
cauliflower and clam chowder, cabbage, leeks and coconut
roast saddle and confit belly of lamb, parsnip, bulgar and garlic yogurt
pineapple lick-a-stick
chocolate and laphroig