Saturday, October 20, 2018

Roasted butternut squash soup with goat cheese, croutons, parsley

Chicken pot pie with fresh puff pastry, house green salad (LUNCH)

Slow-braised octopus with chorizo sausage, harissa hummus, grilled romaine heart, roasted cherry and pepper tomatoes, crispy chickpeas (DINNER)

Espresso mascarpone cheesecake with fresh whipped cream, shaved almonds

Banana beignet with cinnamon dust, toffee sauce, toasted pinenuts