Scallops with parmesan crisps. Pork fillet topped with Dijon mustard, pink peppercorns and watercress, wrapped in Bayonne ham and baked in filo pastry, belly pork, crackling, green apple gel and red wine jus.
Dauphinoise potatoes. Wilted spinach and peas.
Cheese board.
Love Sous Le Nez.
