February 28th 2015 Supper

Welcome cocktail (with a non-alcoholic version)

Canapes
Tuna tartare
Parmesan shortbread with beetroot puree and basil oil

Starter
Grilled citrus marinated goats cheese with leaves

Main course
‘Merluza a la Vasca’, a specialty from the Basque Country in northern Spain, it is hake with piquillo peppers casseroled in a fresh sauce, served with potatoes boulangere and seasonal vegetables

Dessert
Yuzu (a sharp Japanese citrus) and blood orange meringe pie with berry sorbet

Coffee, Tea, Infusions and Petit-four served with our home-made liqueur

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