Amuse bouche
To start:
all served with home-made bread
- Pan fried liver (from outdoor raised and grazed Berkshire pigs), Venetian style (fegatato alla Veneziana) cooked with white onions, white wine and parsley
- Vodka and beetroot marinated gravadlax
- Cauliflower and sumac fritter served with red pepper and cumin chutney
Mains:
- Steak and Guinness pie
- Chunky cod Lebanese style (herbs, sumac, tomato, preserve lemon and cumin) served with Lebanese rice (rice with vermicelli and pine nuts) and tahini sauce, seasonal greens.
- Large pasta shells filled with spinach, ricotta and walnut baked with tomato sauce and mozzarella
Puddings
- Rich chocolate and prune pudding served with Jersey double cream
- Blood orange almond torte (almond torte soaked in blood orange syrup, topped with thin slices of blood orange), served with creme fraiche