Dinner Menu for 17/09/2018

Dinner Menu

Soft Poached Egg with Asparagus, Pancetta and Hollandaise Sauce

(√Dairy, √Eggs, √Gluten, √Pork)

Pan-fried Sea Bass with Caramelised Onions and Sweet Peppers

(√Dairy, √Fish, √Gluten)

Walnut Scones with warm Berries and Orange Double Cream Custard

 (√Dairy, √Eggs, √Gluten, √Nuts)

 

Vegan Dinner Menu

Asparagus and Hollandaise Sauce

(√Gluten)

Risotto Stuffed Savoy Cabbage with Mushroom Cream Sauce

(√Gluten)

Walnut Scones with warm Berries and Orange Custard

 (√Gluten, √Nuts)

Served with Grilled Asparagus on a croûton with wilted Spinach and grilled Tomato. The Vegan Hollandaise was very good. Needed the addition of Tarragon Oil and Tarragon Vinegar (I know you are all thinking Bernaise but I do not care!). If you heat it up it will go very thick and will need to adjust the consistency and seasoning.

Cooked the Asparagus, wrapped in Pancetta and grilled until crispy. Served with a soft poached Egg, crispy Pancetta, Parmesan Tuille and Hollandaise Sauce.

Made a Mushroom and Pea Risotto. Stuffed it into Savoy Cabbage leaves and served with crispy Pastry circle, Caramelised Onions, Garlic and Olive Oil Sauté Potatoes, Peppers and Mushroom Sauce.

Pan-friend the Sea Bass, finished with Butter and Lemon and served with crispy Pastry circle, Caramelised Onions, Garlic and Olive Oil Sauté Potatoes, Peppers with a Tomato and Caper Dressing.

Walnut Scones with sweetened Berries and Orange Custard. Made two Custards. The Vegan Custard was made with Soy Milk.

Vegan Asparagus and Hollandaise Sauce - 20180917 Asparagus with Pancetta and Poached Egg - 20180917 Risotto Filled Savoy Cabbage - 20180917 Sea Bass with Caramelised Onions and Sweet Peppers - 20180917 Walnut Scones with Warm Berries and Orange Custard - 20180917