Somewhat planning ahead… This is what I’ve got planned this week.
If you’d like to join for dinner, all you need to do is ask!
Starters
Salmon Canapés
Smoked salmon topped with crème fraîche, dill and capers
Pork Rillettes
With quick pickle of dried apricots and pistachio crumble
Provençal Vegetable Tart
With seasonal vegetables
Mains
Coq au Vin d’Alsace
Chicken cooked in Riesling with onions, mushrooms and herbs
Bouillabaisse
Traditional Provençal fish stew, with shrimp, mussels, clams and monkfish
Sole Meunière
Pan-fried sole in butter and served with brown butter sauce, parsley and lemon
Dinner is usually served anywhere between 7pm – 2:30am
Hal Walker 