This really is revisiting an old dish but with some new garnish & new presentation. Pan seared scallops with a roasted cauliflower purée scented by ras el hanout, sliced purple cauliflower & florets, roasted sliced cauliflower, sliced romanesque, dehydrated capers, baby coriander herb. We have also enlarged the dish to create a main course, for…
Day: September 9, 2015
Lunch salad
Lunches aboard the Rosa seem to have been neglected a little, here is a salad from Monday lunch. Green salad leaf, violet endive, black olives, artichoke hearts, cherry tomato, sun blush tomato, red salad onion, cornichons & pumpkin seeds.
bargechef 