John’s Winning Menu
Thick medallions of lobster on top of chilled asparagus spears with a nice remoulade
Grilled racks of Frenched lamb with cumin roasted carrots (just a hint of cumin only),
baby bok choy blanched and then sautéed with butter, a bit of garlic and white wine, and, finally, crispy shoe-string potato.
Mini individual plum puddings served hot and topped with circles of brandy butter,
tiny mixed berries and mint sprigs.
Thank you to all of you who participated, everybody had wonderful menu ideas.