This Week's Prix-fixe

Last night's Wednesday menu began with a slice of fried polenta, topped with mozzarella and placed on a pool of tomato sauce.  Very tasty starter.

Follow this with some thinly sliced SBF roast beef cascading out of a Yorkshire pudding and you've got a satisfying November dinner, especially when a week from now all you will be eating is turkey...

 

Ruby got a really special knuckle bone for her dessert last night.

She devoured the whole thing in record time.  "I'm feeling better!"