New menu for Full House!

[Bonnie Brulee]

Just thought I'd give you an idea of what exactly a Super Food Supper may involve! Here's the menu that will be running from the 18 November - 2 December. Check out the website for more information and tasty pictures www.ilovefullhouse.com.

Welcome Drink

Revitalising baobab, pineapple and Tamarind juice

Demonstration:

How to make Rice Milk, led by our chef Chris

Hors D’oeuvre:

(Remembering) Summer Rolls with julienne courgettes, carrots, young coconut and Mango with Chili and Pineapple sauce

Starter

Plate of 3 shredded salads served with a raw sweet chilly sauce
· Green Mango with cashew, Asian sweet basil, mint and young mustard sprout

· Spicy cucumber with fresh tarragon, fennel sprout and black sesame

· Green Papaya with pine nuts, shallots, coriander radish sprouts

Main

A Warm Raw Green and Golden squash noodle and wild mushrooms soup floating on a Ginger, Fresh Turmeric, African and Asian Lemongrass and Bird eye chilly infusion broth, completed with sprouted black bean, Bok Choy, Rainbow chard, spring onion and coriander.

Accompanied with spicy flax seed cracker.

Dessert

Mousse Trio
· Lime Mousse made with a blend of avocado, lime and coconut butter.

· Mango Mousse containing a blend of fresh Mango, Cashew nuts and coconut.

· Acai and Black berry mousse with fresh Acai and blackberry, Cashew nuts and coconut butter.

Served with a macadamia, coconut and vanilla stick.

Petit Fours

Raw Chocolate Truffles, by Coxeter’s Fayre