Garlic Mushroom Brushcetta with Char-grilled Courgette Salad
Pan-fried Sea Bass Fillet with Black Olive Potatoes and Tomato & Basil Dressing
Steamed Lemon Sponge with Lemon Posset Cream
I was really very pleased with this menu and apart from the Dessert looking very white on the plate, each individual dish.
The Bruschette was a large home made Bread Roll with the top and bottom cut off, grilled on both sides and cut in half. I appled the puree to the top of each half and sandwiched them together, topped with the sliced Mushrooms which I then cooated with the creamy Garlic Ssuce and glazed in the oven. Finally it topped with a little Parmesan and served with the char-grilled Courgette Salad. Very nice indeed.
The Sea Bass was served with Mashed Potato mixed with Tapenade, Brocolli Puree, Cauliflower a la Grecque and the Tomato and Basil Dressing. Each individual element was excellent and put together was genueinly lovely.
Wonderfully light and fluffy Lemon Sponge with thick and (almost like clotted cream in texture) Lemon Posset. Need to add a Lemon Syrup next time and serve on a dark plate for contrast.