Meal 1: Slow cooked beef pot roast and gravy with celeriac and garlic mashed potato. Garnished with a walnut and parsley gremolata.
Meal 2: Spring chicken fricassee with braised leeks, carrots, and asparagus. Served with buttered noodles and garnished with tarragon.
Salad: Mixed green salad with a lemon dijon dressing, sliced radish, dried cranberries, and slivered almonds.
April 11 @ 00:00
00:00 — 01:00 (1h)