Next week we start our winter menu. This evening we had a run down of the new dishes with the chefs and tonight instead of being in service Ive been typing out the menu descriptions. The menu sounds really good, and weve had a preview of some of the dishes over the last few weeks with the gastronomic menu and the last gourmet dinner. Chef has even brought back a dish that he used for a gourmet dinner in March, the 24 hour Mutton.
On the subject of gourmet dinners today I finalised the wines for Decembers Mouton Rothschild dinner, and I cannot wait for December. It is going to be a stonking evening. While I wait for the menu descriptions to print out Im going to write a quick post about that!
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