20180723 Dinner (9 photos)

Dinner always begins with proseco while we peruse the menu. I start with crab soufflé, Jim prawns. The sommelier's recommendations help us settle on previous successes. Tonight Jim has red with ribeye and I have white with mussels. Dessert is creme brûlée for him and wedge salad with bacon and blue cheese for my final course. Tomorrow Russia!