Menu: Amuse Bouche with welcome Kir Royale.
STARTER: Seared scallops with cauliflower puree, cumin veloute and ras el hanout caramel.
MAIN: Warm salad of venison loin, black figs, crisp prosciutto, raspberry vinaigrette.
CHEESE: From Oxfordshire with grapes and homemade quince jelly
PUDDING: (by popular demand) Blackberry brulee
BYO wine (no corkage charged) Bookings at jules.thomas@mac.com. fantastic Suggested donation £25.00 per person.
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