January 10th 2015 Private Supper

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

Grilled langoustine tail in parsley and garlic with Serrano jam and roasted red pepper caramel

Main course
Sugar-cured Duck with plums, orange and Marsala
Grilled Hake with caramelised red onion and garlic, served with roasted squash and butter beans

Roasted black sesame creme brûlée with raspberry yuzu ice cream

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