Here's the menu...
Starters:
Celeriac Remoulade
Chickpea & Carrot Salad
Cantoloupe & Proscuitto
Selection of Cheeses
Baguettes
Chardonnay gelee
Escargot (snails cooked in mushroom cream sauce)
Mussels in White Wine
Mains:
Vegetarian Cassoulet
Sausage & Lentils
Chicken in Reisling (summer version of Coq au Vin)
Dessert:
Chocolate Mousse
Lemon Tart
Drinks:
Alsatian Reisling
Cotes du Rhone
Cosmos (don't ask)
I'll give you guys a follow-up...
JW
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1 comment:
Jeez JW. I think I do good when I throw out some meat and fresh veggies. You put out a full menu that would make a restaurant proud. Save some leftovers.
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