Sunday, January 02, 2011

Christmas day 2010 menu

  • Chilled pear-infused vodka served with buckwheat blinis with beetroot-cured and orange-cured salmon.
  • Ruinart champagne with brie and carmelised onion tartlets and slice of Christmas pork pie with cranberries from Borough market
  • Rolled pork loin stuffed with apple, cranberries and fresh walnuts with roast carrots and parnsips and baked apples and beetroot.
  • Yuletide cake

Many many thanks to Al and Luke for such a wonderful and special Christmas Day!

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