Video Transcription
Our pasta this evening is squid ravioli in a lemongrass broth.
With goat cheese profiteroles, and I also have an arugula Caesar salad.
For entrees this evening, I have swordfish meatloaf with onion marmalade.
Rare-roasted partridge breast in raspberry coulis with a sorrel tin bowl.
And grilled free-range rabbit with herb french fries.