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DINNER MENU - FOURTH COURSE cheese tasting nevat, crater lake blue, fiore sardo sticky fig and ginger pudding caramel sauce and double devon cream chocolate and banana lumpia rum currant ice cream and candied vanilla white chocolate mousse bing cherries and port cherry sauce sorbet summer fruit salad basil syrup and pistachio lace cookie chocolate mille-feuille "pudding" macerated black berries and dark chocolate frangipane and blueberry tart lemon curd, candied lemon zest and creme chantilly |