Sunday Suppa at Dovetail

Amuse bouche: shrimp salad in a mini crepe.

Starter: chilled cauliflower soup with apple mignonette and oysters.

Main course: Berkshire pork loin with fennel and apricot puree.

Dessert: crepe souffle served over hazelnut anglaise.

Petit four: red velvet.

Peanut butter granola.

Gin gin mule.