Month: February 2014
Wild Mushroom Ravioli, Herbed Mushroom Confit, Butternut Squash, Mushroom infused Creme Fraiche, Fennel Squash Jus
Za’atar seasoned Swordfish, Braised Baby Carrots, Leek Fritter & Herbed Greek Yogurt Sauce
COOK BY NATURE
Land Sea & Soil
COOK BY NATURE 