Current
Café Features
(available
until June 17th, 2014)
Fish: Pan
seared bass over artichoke barigoule, with heirloom potatoes, Nicoise olives,
basil and fennel puree.
Sandwich: Poached
tuna tartine Nicoise, with hard cooked egg, green beans, tomato and thinly
sliced radish.
Quiche: Spinach,
spring onion and parmesan.
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