WIRRAL CHEFS SHINE: Adam's menu

Sep 1 2010 By Lorna Hughes

STARTER

Tuna nicoise with a poached quail’s egg; king scallop with black pudding, pea puree and crispy Parma ham; mini salmon en croute.

MAIN COURSE

Rack of lamb with dauphinoise potatoes, honey-glazed chantenay carrots and fine beans wrapped in Parma ham, finished with a damson and chocolate reduction.

DESSERT

White chocolate cheesecake with Amaretti biscuits, topped with milk chocolate mousse and finished with a dark chocolate crisp