November 22nd 2014 Supper

Welcome cocktail (with a non-alcoholic alternative)

Canapes
Sweet potato and ginger crostini with coriander pesto
Lemon mascarpone with mint and chilli raspberrie

Starter
Zamburiñas (baby scallops) with cauliflower puree and tobiko

Main course
Japanese marinated steak with kimchi puree and ginger spring onion sauce
Served with endives with Orange salt and bacon and ponzu sauce
Roasted Beetroot salad

Dessert
Caramelised pears on filo pastry with macadamia praline parfait

Coffee, Tea and Infusions, Petit-Four and home-made Liqueur

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