FEENIX
Well-known member
Salad: Mixed greens, carrots, and strawberry with red wine vinegar and olive oil dressing topped with duck skin crisps.
Main course: Mallard duck breasts spiced with roasted garlic, rosemary, and sea salt spice blend. Quick fried. Drizzled with white truffle oil and sprinkled with Aleppo peppers, on a bed of jasmine rice:
Brew: Brewed in Montana Highlander Scottish winter ale.
Cheers!
