rum and ginger
Chocolate, pecan and meringue squares
Pistachio and cranberry chocolates
SMALL CELEBRATIONS (2–4 PEOPLE)
Scallops with Brussels sprouts, bacon and orange
Asparagus on toast with hollandaise sauce
Warm winter green salad with Caesar dressing, smoked bacon and a poached egg
Tomato, mozzarella and tapenade crostini
Gratins of butternut squash and leek
Halloumi with Greek salad and roasted pitta wedges
Pan-fried tuna with olive, sun-dried tomato and caper salsa
Poached monkfish with tomato, sherry vinegar and toasted hazelnut salsa
Pan-grilled chicken breasts with basil cream sauce and roast cherry tomatoes
Pheasant casserole with chorizo, cream and thyme
Creamy lentils with rosemary and tomatoes
Coffee zabaglione with tuiles biscuits
Ballycotton prawn soup with rouille and toasts
Chicken liver pâté with sweet apple relish
Fish mousse with shrimp beurre blanc
Smoked mackerel and goat’s cheese soufflé
Sesame and mint chickpea pancakes
Jerusalem artichokes, toasted hazelnuts and goat’s cheese with pasta ribbons
