Saturday, January 12, 2008

Profiteroles, with toasted almonds and Amedei chocolate
Sardinian crumbed scampi tails, eggplant puree and pumpkin seed oil.
Squid ink tortelloni, filled with spanner crab meat and sitting on a fresh grape tomato sauce
Calamari ripieni
Chargrilled Swordfish, chicpea puree and a roast garlic and parsley dressing
Pannacotta's ready for a wedding!

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