Menus for Future Supper Clubs

August Supper Club Menu .

Amuse Bouche

Miso marinated salmon, horseradish ‘tofu’, beetroot, avocado, borage.

Chilli, orange and sage stuffed porchetta, pork cheek bon bon, pressed potato, pickled fennel & orange, salsa verde.

Cheese course

Almond torte, homegrown white & blackcurrants, lavender & limoncello syrup, lemon verbena ice cream.

Coffee


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