Dinner Menu for 09/08/2018

Crab Bruschetta with Orange & Chilli Mayonnaise

(√Dairy, √Eggs, √Gluten, √Shellfish)

 

Pan-fried Pork Fillet with Sage Drop Scone and Port Wine Sauce

(√Dairy, √Gluten, √Pork)

 

Dark Chocolate Cappuccino Mousse with Shortbread Biscuits

 (√Dairy, √Eggs, √Gluten)

Made the Mayonnaise from zest and juice of Orange and half a Red Chilli, seasoned. Segmented the Oranges. Finely shredded Fennel. Dressed the Fennel and layered on the plate, topped with Curly Endive and diced Orange Segments and dressing. Dotted more Mayonnaise around the plate. Chargrilled the bread and topped with Crab Mixed with Mayonnaise and then just crab meat. Topped this will with a little more Mayonnaise and Fennel Top. Placed on top of the Fennel and Curly Endive and spooned around Tomato and Caper Dressing.

Pan-fried then oven roasted the Pork Fillet. Served on the Drop Scone with Mashed Potato, sliced Candy Beetroot, ordinary Beetroot and a glazed Carrot. Finished with the sauce.

Dark Chocolate, Coffee, Egg Yolks, Egg Whites and Cream. Spooned into the cup. Leave to set. Topped with whipped and pouring Cream Sprinkle with Chocolate and serve with freshly home made Shortbread.

Crab Bruschetta with Orange and Chilli Mayonnaise 20180809