Leo’s travel journal

Something's Cooking...

A little sneak preview of tomorrow’s dinner menu (subject to ingredients availability of course).

Aperitifs

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Amuse Bouche

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Spaghetti with Taraba Kani (japanese king crab legs) and Hokkaido scallops in a white wine reduction

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Roasted leg of lamb with rosemary flavoured jus, garden vegetables and parmigiano mashed potatoes

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Key Lime Tart with a classic butterscotch sauce

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Digestifs – A selection of fine scotch whiskey, limoncello, sambuca, cognac and liqueurs

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Coffee or tea with fine Latvian pralines

Wines

Cloudy Bay sauvignon blanc

Full bodied Shiraz / Merlot (undecided) or 2004 vintage Bordeux

and whatever you can find in my chiller.