Cornelissen Dinner Menu

Dinner with Frank Cornelissen

Wednesday 21st April 2010
 

SELECTION OF ANTIPASTI SERVED
IN THE BAR

Contadino Rosso

CHEF’S APPETISER



FILLET OF RED MULLET, FENNEL RISOTTO AND
MUNJEBEL OLIVE OIL

MunJebel Bianco

LAMB CHUMP & SHOULDER, ROSEMARY POLENTA,
BROAD BEANS &
SPINACH, CAPER   & ANCHOVY SALAD

MunJebel Rosso

A SELECTION OF BRITISH & FRENCH CHEESES

Magma Rosso



Coffee & ‘Cioccolate’

Magma Distillato di Vinaccia