Menu 14th February -
Pork terrine with apple purée' & oyster beignets with baby sorrel.
Strawberry gazpacho with red pepper ice-cream
Marinated tuna with peas, asparagus and baby sorrel.
Natural yoghurt and vanilla sorbet
Pan roasted cod with buttered baby gem and saffron mussels.
Milk fed haunch of venison with merlot and chocolate sauce, vanilla confit potatoes and grilled guacamole.
Sun blushed tomato terrine and goats cheese wonton and daikon flowers.
Thyme chocolate fondant with candid orange peel.
Tart de citron with mulled wine sorbet.
Iced goats cheese royal with pineapple, grapes and warm bread.
Homemade baileys chocolate Grenache truffles.
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