January 31st 2015 Supper

Welcome cocktail (with a non-alcoholic alternative)

Canapés
Goat’s cheese with caramelised red onion and roasted tomato and basil oil crostini
Lemon mascarpone oatcake with mint and chilli raspberry

Starter
Citrus salmon with broccoli, poached egg and hollandaise sauce with soft tomato and tobiko

Main Course
Sugar-cured Duck with plums, orange and Marsala
(served with seasonal vegetables)

Dessert
Roasted black sesame creme brûlée with raspberry yuzu ice cream

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

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