AirBnB Supper 2 March
negroni cocktails with
home-brewed vermouth
handmade vegetable crisps and avocado pinwheels
gougère de vacherin with
crushed peas and red pepper garnish
venison pie
roasted carrots and parsnips
celeriac mash
mango, spinach and watercress
salad with medjool dates
cheeses with quince jelly &
grapes
caramel icecream with tangerine
jellies and orange-almond cake
Red, White
and Orange Valentine's Menu
smoked trout pinwheels
red chard pithiviers with
chervil root and artichoke crisps
glazed onions, heritage
carrots, red pepper batons
pink and white leaf salad
cheeses
with beetroot crispbreads
torta de naranja Sevilliana
Silent Three Supper for 12
stuffed aubergines
game pie or tart au potiron
carrots Vichy, hassleback potatoes
salad
a whole brie and black grapes
chocolate meringue cake
Ladies' 12th Night
spinach Christmas tree
garlic custard and onion & black olive tart
tartiflette
kimchi pancake
purple and orange glazed carrots
celeriac remoulade
rocket and tomato salad
12 treats platter
Isle of Wight Themed
5-striped Alum Bay vegetable terrine
Cowes beef casserole
or
smugglers lentil cookpot
rice and salad
Cox’s apple and red fruit lighthouses with brownie
sand and meringue cliffs
cheese board
Opera Auction Supper
(This menu was much more than £25 pp with the wines as well)
Overture
ring canapés
Freia’s Vermouth Spritz – 1/3 bianco, 2/3
Prosecco
Ring’s Ginger Sour – ginger liqueur, lemon juice, Cava
Wotan’s Negroni – 1/3 rosso, 1/3 gin, 1/3 Campari
Curtain up
mushroom parcels with Croatian white truffle oil
homemade bread basket
Exhibition Chablis
Act 1
tournedos Rossini with Madeira sauce, homegrown
shallots and my garden whitecurrant jelly
tiân of summer vegetables
Ducru Beaucaillou, Grand Cru classé Saint-Julien
1990
Entr’act
watermelon, cucumber and avocado salad with edible
flowers
shotglass of essence of tomato
Act 2
cheese board with homemade beetroot crispbreads
and perada
Ducru Beaucaillou 1990
Finale
cassata icecream with orange-almond tuiles
Doisy-Daëne Barsac 2004
Bouquets and
applause
handmade chocolates
coffee
30 June
welcome daiquiri with assorted
canapés
caulifritta;
smoked salmon
boats;
haloumi
crespéou (Provençale omelette cake)
home-made black bread
saumon en croute,
lemon sauce, buttered samphire
and a tiân of summer vegetables
fennel, watermelon, celery and almond salad
cheese board with homemade beetroot crispbreads
and date chutney
summer pudding with lime
ice-cream and basil jelly
petits fours
27 May
welcoming Pimms
mini salmon-topped potatoes; kale crisps; radishes
bread rolls
gazpacho
whitebait al forno
chicken filo pie with carrot-swede mash and
asparagus
watermelon, red onion, avocado and feta salad
cheese board with homemade beetroot crackers &
japonica membrillo
balsamic strawberries, strawberry ice-cream,
basil and mint gelée, rhubarb crisps, baked strawberry slices and
air-dried strawberry crunch
caramel chocolates and orange-almond fours
29 April
welcoming cocktail: espresso
vodka & amaretto fizz with gold leaf
beetroot, parsnip + kale crisps & angels on horseback
black and white home-made rolls
liver parfait with plum confit
cauliflower paté
tourte Béarnaise à la lotte
vegetarian:
kuku from the Peacock throne of Persia
carrots and parsnips Vichy
potato medley
salad
cheese board with japonica membrillo and
vegetable crispbreads
pear frangipane
home-made chocolate caramels
24 March
welcoming cocktail: apple gold bite
chicory boats and parsnip crisps
bread basket (made of bread) filled with black
bread rolls
prawn parcels with courgette ‘string’
navarin de mouton
pommes de terre à la Roxelane
green beans
veggie option:
aubergine, tofu and halumi bake
kale & apple salad with mustard dressing and
purple carrot garnish
cheeses with homemade Mexican chocolate cheese biscuits and japonica
membrillo
rhubarb-frangipane woven tart with orange ice cream
petits fours
26 February
welcoming cocktail: passionfruit Martini with
canapés of
chilli almonds
&
artichoke crisps
mushroom Polonaise
Hungarian pörkölt
horseradish mash
red cabbage with plums and cranberries
[vegetarian option: spinach
tart]
salad
cheese board with damson membrillo
tangerine striped jellies and
Christmas spiced ice-cream
marzipan boules
petits fours
29 January 2016
arrival complementary cocktail:
plum & prosecco smash
with canapés
chilli almonds, parmesan biscuits and
mini tartlets
chicken liver parfait with
home-made bread
or vegetarian sweet potato tortilla
venison pie with celeriac
remoulade and seasonal vegetables
vegetarian option: Middle Eastern eggah
salad
stilton served with spinach &
cauliflower-turmeric-chilli crispbreads and perada
pistacchio soufflesque with
damson coulis
petits fours
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10
December
arrival complementary cocktail: limoncello mojito
with canapés
parmesan lollipops, goats’ cheese & fig tartlets, cauliflower & broccoli
squares
mushroom zhulien
saffron poussin with honey-hazelnut topping
Jansson’s temptation
green beans
[vegetarian option: spinach and artichoke galette]
quince jelly and pumpkin chutney
mixed salad
cheeses on homemade carrot and walnut crispbreads
with japonica membrillo
caramelised white chocolate in a dark chocolate
dome, white chocolate ice-cream, orange-almond tuiles and damson coulis
petits fours
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27 November
arrival complementary cocktail: gin fizz
with canapés
homemade parmesan biscuits, spinach-artichoke little puffs, baby baked
potatoes
mushroom parcels
lamb tagine
roasted aubergine slices
mograbiah
[vegetarian option: cauliflower-chestnut galette]
salad
cheeses with homemade beetroot and parsnip crackers
pommes Normandes en belle vue with white chocolate
ice-cream
petits fours
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30 October 2015
arrival complementary cocktail: gin & pink Cava
with canapés
homemade parmesan biscuits, mini prawn-topped potato halves and walnut
tartlets
a symphony of tomatoes
a shot glass of the essence
baby tomatoes stuffed with goats’ cheese
cube of jelly
a tomato-pesto tartlet
slice of yellow tomato with balsamic glaze
venison casserole
mashed potatoes
buttered cabbage
[vegetarian option: chestnut galette]
salad
cheeses with homemade beetroot and parsnip
crispbreads
pumpkin pie and cream
coffee or tea with petits fours (marzipan nobs,
chocolate marquise, hazelnut bonbons, whisky sours)
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