current and
previous menus

2016
30 June
27 May
29 April
24 March
26 February
29 January

2015
10 December
27 November

30 October

how it works

jane's cookbook

pictures

 

 


 

GLASSMAKER'S SUPPER CLUB

 


 

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 canap
és
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 canap
és
 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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