Menu for Valentine’s Cook and Eat
Starter
Roasted fennel, orange and grape salad (optional-fine slices of smoked duck breast)
Main
Vegetable Fideuà with saffron and allioli served with a selection of seafood (shrimp, scallops, mussels, monkfish)
Dessert
Love Heart Pie (served with rose scented cream and freeze-dried raspberries)
