Tomorrow nights menu: Fresh avocado on a slither of guacamole with a drizzle of olive oil from our olive grove and balsamic vinegar. Followed by slow roasted butternut squash soup. Then prime fillet of beef with a tomato, garlic and onion sauce on the side, served with dauphinoise potatoes, roasted courgette stuffed with aubergines and red peppers and carrot puree. And then nectarines from our orchard poached in brandy and marinated in a marmalade of their own juices and served with vanilla ice cream. Sorry we are completely full - no more room in the inn.... But next Saturday??
Posted on: Fri, 18 Oct 2013 21:38:03 +0000
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