April 25th 2015 Private Supper

Welcome cocktail (with a non alcoholic version)

Canapes
Parmesan shortbreads with beetroot pesto
Crab and avocado cups

Starter
Orange, myrtle and oregano grilled goat cheese with roasted aubergine

Main course
Marinated butcher’s steak ssäm
Dessert
Baked egg custard with honey pears and hazelnut chocolate ice cream

Cheese platter

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