Ladies lunch
*
STARTER
Confit duck, ginger and pomegranate salad
A salad made of shredded warmish confit duck, sliced spring onions,
walnut halves, coriander leaves dressed with grated ginger,
lemon juice and olive oil and finally scattered with pomegranate seeds.
*
MAIN
Grilled fillet of bream, saffron mash and sherry cream sauce
Brushed with olive oil and seasoned, the bream fillets are grilled
and served with a potato mash flavoured with olive oil, chilli, garlic, thyme and saffron.
The sauce flavoured with Amontillado is rich and creamy.
Garnished with finely chopped chives.
For a less rich, but delicious dish, the sauce can be omitted
and replaced with a drizzle of olive oil.
*
DESSERT
Orange and rose water sorbet with aniseed biscuit
A refreshing sorbet made with orange juice and zest added to a rose water syrup.
Served with a tuile containing anise seeds.
