October 18th 2014 Private Supper

Welcome drink (with a non alcohol alternative)

Canapes
Chilli courgette and saffron crostini with sirasha mayonnaise
Chargrilled aubergine with rosemary honey and sundried tomato

Starter
Mille-Feuille of Seabass with honeydew melon and warm hoisin dressing

Main course
Japanese marinated steak with kimchi puree and ginger spring onion sauce

Dessert
Chocolate delice with home-grown pear puree and oriental tea syrup

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

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