Here's the plan:
crown pork roast
fennel custard (one per guest - thank you Batali)
winter dark greens (a braise-y mess of goodness)
lemon curd tarts with lavender whipped cream
or winter spiced chocolate cakes (soft inside) with a dollop of frozen honey mousse
Here are the questions:
1. should i add roasted parm/rosemary potatoes or is it too much?
2. which dessert -- the cakes have a tinge of bite - ginger, cardamom, white pepper..
any in put would be simply divine.
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