December 5th 2015 Private Supper

Welcome cocktail (with a non alcohol version)

Canapes
Martini Olives
Citrus-marinated home-cured salmon crostini
Ajo Blanco shots with grape and piquillo pepper (almond soup mouthfuls)

Starter
Lamb bulgogi lettuce parcels with kimchee (Korean barbeque lamb you wrap into parcels of lettuce with sauce and kimchee on the side)
Miso soup with mushrooms and greens (warming and cleansing)

Main Course, sharing plates of;
Wagyu Beef Teriyaki Orange
Black Cod (Nobu style, roasted with caramelised mirin marinade)
Twice-cooked Spicy Pork Belly
Chargrilled tamarind Aubergine
Sesame grilled bok choi with sticky soya and spicy pepitas
Kohl Rabi Lemon and Chervil salad (fresh and zesty)
Wild rice with mint and lemon

Dessert
Macadamia Parfait with Poached Pear and honey and rosewater syrup

Cheese Course
Assorted locally-made Cheeses from Wildes Cheese in Tottenham (wildescheese.co.uk)
Served with grapes, membrillo, celery sticks and crackers

Tea, coffee and infusions
Served with Petit-fours and a selection of our home-made liqueurs

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