November 21st 2015 Private Supper

Welcome cocktail (with a non-alcoholic alternative)

Ajo Blanco with roasted red pepper
Caramelised red onion with Manchego cheese and fig jam

Cured salmon with blood orange and coriander
Orange, myrtle and oregano grilled chili goat’s cheese with roasted aubergine

Main course
Merluza a la Vasca (Basque Country style Hake)
Herb-crusted lamb with peas, broad beans and smoked bacon

Black sesame crème brulee and raspberry yuzu ice cream

Coffee, tea and infusions, petit-four and home-made liqueur