Monday, 9 April 2012

Titanic Menu


While we were at Deane's on Saturday night, I picked up a copy of their Titanic Menu, which features such culinary delights as clear lobster broth, parfait of goose liver, roast pigeon, poached salmon mousseline, gin and tonic sorbet, fillet Mignon Lilli, Roquefort cheese, and warm chocolate fondant.

Five courses, £60; matching wines, £30
Eight courses, £80; matching wines, £40.

Head chef, Simon Toye.

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