New Zealand Evening

at Berlioz Restaurant, Birmingham

with Esk Valley Wines

14th October 1999


Fennel & Apple Salad with Apple Crisps, Blood Oranges & Mustard Vinaigrette

Sea Bream with Pumpkin-Sage Risotto & Bok Choy

Fillet of Venison with Polenta, Green Beans, Roasted Mushrooms & Game Jus

Poached Pear with Liquorice Ice Cream & Star Anis Tuiles

Selection of Cheese

Coffee


Lloyd Burgess - BBC MasterChef 1999
Tel: 01225 851006
Emal: lloyd@clara.net