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| Lunch at Tiffins | |||
| |≤ <<< Thursday, March 03, 2022 >>> ≥| | |||
| After a discussion with a sous chef, Vicky selected the squash soup. Bill and Lyd each picked the Shrimp and Grits (35) of Anson Mills Grits, Applewood-smoked bacon, heirloom tomatoes and smoked pepper jam. Lyd added glasses of Spice Route Chakalaka (13). I picked the 50th Celebration Braai-siced Veal (52) with mushroom Ragout, Truffle polenta, Seasonal vegetables, Black Garlic Puree and Veal Demi Glace, to which I added a glass of Painted Wolf the Den, Pinotage (12). |