November 14th 2015 Supper

Welcome cocktail (with a non alternative version)

Canapes
Ajoblanco with roasted red peppers
Manchego cheese with caramelized red onion and fig jam

Starter
Marrow soup with courgettes and pesto Quinoa

Main course
Roasted fish with celery pureé and lentils with mushrooms madeira sauce
Served with seasonal vegetables

Dessert
Caramelized pear with filo pastry and macadamia parfait

Coffee, Tea and Infusions, Petit-fours and home-made liqueurs

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