Asparagus at George

Monday 10th-16th April | Lunch & Dinner

Asparagus, the delicacy of the vegetable world, heralds the start of spring produce and will be celebrated at George with a week of asparagus on the menu this April. Dishes will include steamed English asparagus, cured duck yolk, tarragon beurre blanc with toasted almonds, steamed white asparagus, with raviolo al uovo and sage butter, white asparagus à la flamande with chopped egg, parsley and butter, as well as the classic French way; steamed, served hot with hollandaise or cold with vinaigrette.

For Restaurant reservations, please contact Reception