BCW – MEDITERRANEAN THEME – AUGUST 2018

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Courses

  1. Croutona / Smoke Ricotta with Honey and Pine Kernals / Grilled Aubergine / Santa Teresa Grillo Spumante (Sicily)
  2. Herb Focaccia / Cabra al Vino Campollano (Goats cheese washed in red wine) / Balsamic Roast Beetroot / Vergel Rose (Alicante, Spain)
  3. Baton / Yorkshire Pecorino / Roast Pepper Dip / Mora & Memo Vermentino (Sardinia)
  4. Multi-seed Sourdough / Mahon Menorca / Roast Peaches / Alto Landon Mil Historias Bobal (Southern Spain)
  5. Basque-style burnt baked cheesecake / Roquefort / Domaine de Valcros Banyuls Vin Doux Naturel, South France
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