Girls Night Supper
A light and wholesome supper incorporating many autumnal fruits and vegetables, complimented with flavours of fresh herbs, citrus fruits, earthy savoury spices and warming sweet spices.
Cocktail: Marmalade Mule
The combination of marmalade vodka, a squeeze of fresh lime and ginger beer offers comforting flavours of seville orange and ginger on arriving in from the cold.
Amuse Bouche: Cream of Cauliflower Soup
To warm the taste buds before sitting down to dinner – a small helping of cauliflower soup, drizzled with cream, and served in little cups for ease of sipping.
Starter: Mozzarella & Citrus Fruit Salad
Slices of mozzarella alternated with pink grapefruit and orange, garnished with fresh mint and rocket, and dressed with lemon vinaigrette.
Fish: Smoked Mackerel Pate
The umph of flavour and texture from the smoked mackerel softened with a little cream cheese, lemon juice and parsley – delicious! Garnished with watercress and a twist of lemon, and accompanied by crusty homemade bread.
Veggie: Creamy Garlic Mushrooms
Sliced portabello mushrooms sauted gently with garlic, parsley and cream, served with crusty homemade bread to soak up all that flavoursome sauce.
Refresher: Pear & Cardamom Granita
Subtle, delicate, delightful.
Main: Squash, Sage & Pancetta Risotto
Roasted red kabacha squash, along with fresh sage, pancetta and a generous scattering of parmesan transforms a simple risotto into a sumptuous main dish.
Veggie: Harlequin Pie
A layered filo pastry pie with a filling of harlequin squash, chestnuts and a little mascapone, served with watercress and pea shoots.
Dessert: Stewed Plums with Cinnamon Ice-cream
Deliciously sweet and fragrant stewed plums complimented by homemade cinnamon ice-cream which softens in the warm fruit and melts in the mouth.
Petit Fours: Honey & Pistachio Pastries
Served with a choice of fresh mint tea or filter coffee.