WIRRAL CHEFS SHINE 2008: Dave's menu

Jun 25 2008 by Lorna Hughes, Birkenhead News

STARTER

Lightly spiced cauliflower & sunblushed tomato tempura fritters, served with a cool lime & coriander-infused natural yoghurt.

MAIN COURSE

Honey-glazed Greesingham duck breast, oven roasted till pink, layered over a sweet potato rosti & chantenay carrots. Served with a caramelised beetroot & balsamic puree and finished with crispy watercress.

DESSERT

Fresh vanilla & mascarpone torte with an amoretti biscuit and flaked milk chocolate base, served with a strawberry & blueberry compote, chantilly cream & decorated with dark chocolate.