Sample Menus

Canapés:

  1. Little wraps with guacamole, rocket and crispy pancetta.

  2. Smoked salmon with lemon zest blinis with a dill crème fraîche.

  3. Little cocktail sausages with honey and rosemary.

Starters:

  1. Home cured gravadlax with a homemade dill sauce with delicious local rye bread.

  2. Chicken liver pâté with melba toast and cornichons.

  3. Spinach roulade with sunblushed tomato and rocket with a little cherry tomato and basil salad.

Main courses:

  1. A light summery chicken and apricot tagine with a herby cous cous and chargrilled courgettes.

  2. A winter beef bourguignon with mustard mash and curly kale.

  3. A fresh tuna nicoise with green beans, olives and organic hard boiled eggs.

Puddings:

  1. Little lemon possets with homemade biscotti.

  2. Chocolate roulade with whipped cream and fresh raspberries.

  3. Poached pears with vanilla pod with brown bread ice cream. 

© 2016 by George White.