TRENCHERMAN
 

John Boyd
Bespoke Private Dining and
Exclusive Catering.

 
The Winter Collection.
 
PUDDINGS.
17.

Oatmeal praline parfait with bramble compote and oatmeal pralines.

18.

Gooey chocolate pudding with a runny middle.

19.

Blood orange sabayone gratin.

20.

French toast with candied plums, cinnamon syrup and vanilla ice cream.

21.

Connaught pudding made with apricots.

22.

Coffee and rum cheesecake with toasted pecans and chocolate cream.

23.

Hazelnut roulade with caramel sauce.

24. Individual pear meringue with warm chocolate sauce.
Click to see Winter Collection starters.Click to see Winter Collection main courses.
 
 
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J.G. Boyd 2007