Butter roasted veal sweetbreads, potato pearls cooked as risotto, black trompette mushrooms, chervil oil, amalfie lemon salt.

Butter roasted veal sweetbreads, potato pearls cooked as risotto, black trompette mushrooms, chervil oil, amalfie lemon salt.
Paul Kavanagh

Paul Kavanagh

Head Chef 11th October 2018

Butter roasted veal sweetbreads, potato pearls cooked as risotto, black trompette mushrooms, chervil oil, amalfie lemon salt.