WIRRAL CHEFS SHINE 2008: Robert's menu

STARTER

A pressing of broccoli and lobster with a summer salad of fennel and dill

MAIN COURSE

Pan roasted organic corn fed chicken with sweetcorn and asparagus risotto and a watercress sauce, finished with a parmesan crisp.

DESSERT

Mirror of blackcurrants, tart tatin of greengages with vanilla ice cream

TV delight for Heswall’s Roses Tea Rooms

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