AS spring turns to summer on the European cruising waterways, its time to revise
the menu. As usual assorted salads remain of the lunch table, but for the garnishes
on the evening main courses, we introduce a variety of mashed vegetables like peas or
broadbeans, cauliflower or roasted mashed beetroots, and pre-roasted mash of sweet
potato all great accompliments to the beef, veal, pork, duck and fish dishes offered on
the evening menu on AB2.
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