Menu for the first day of Christmas and friends.

It's fair to say that this supper club, the last planned in our Winter season, is one of mixed emotion. We are thrilled to be welcoming a small group of dear friends alongside loyal fans and some new ones too. And, we are excited and even a little relieved at the thought of having a weekend to ourselves to prepare for and rediscover the magic of Christmas with the help of a joyful, wide-eyed, sparkle-loving E. We can't wait to deck the halls and celebrate with our families and friends but we are sure to miss creating menus, the mad dash of preparation before guests arrive, the nervous anticipation when the buzzer sounds downstairs, sharing our home and mostly meeting new faces and making new friends. (For the record I will not miss ironing the tablecloth one bit.) So here it is Merry Christmas and our bittersweet advent menu!

To start
Apple and celeriac salad with pan-fried scallops or chicken.

To follow
Venison {or monkfish} Wellington, braised red cabbage, almond toasted brussel sprouts.

To finish
Sticky gingerbread, orange and vanilla ice cream.

Menu for wise men and women.

Despite rota imposed complications coordinating a group mainly made up of medics and their wise friends, supreme organisation has prevailed. We hope there's a star to guide our guests (though our address will be revealed in advance) and we've even cooked up an edible taste of gold, frankincense and myrhh alongside other delights.

To start
Roasted beef, squash and rocket salad.

To follow
Pan -fried scallops, Thai prawn risotto.

To finish
Marmalade tart with orange and vanilla ice cream.

For a birthday boy, in pictures.

The atmosphere on Saturday was happy and relaxed as a group of friends gathered to celebrate a laid back birthday boy's special day with our special meal and a beer or two. It was our pleasure to play hosts.

To amuse Spicy parsnip, apple and pear soup.

To start Venison carpaccio, mozzarella {and for those who like them} mushrooms and hazelnuts.

To follow Asian braised beef, hot and sour salad.

To finish Rum and raisin chocolate brownies and ice cream or 

 for our wheat intolerant, dairy free guest, rum and raisin Winter fruits with her own brownie.

Time for tea.

For Thanksgiving, in pictures.

A merry crowd of guests gathered at our Table last night and we were especially thankful for the left over banoffee pie! It was great to welcome friends and their friends, several guests for the second time and others including two future supper club hosts and our first truly international guests from Holland and Germany, starting their stay in Scotland with our dining experience. And if we ever get chance to pay a visit to them in Utrecht, she works in this amazing ice cream shop. I want to go there. Now.

 Sweet potato crisps, a preview.

The Wintery Table.

 All set.

To welcome Avocado mousse, hot smoked salmon.

 Seared beef, horseradish cream.

 To start Scallops celeriac puree and truffle vinaigrette.

or seabass, celeriac puree and truffle vinaigrette.

To follow Venison with mushroom risotto, root vegetable crisps

or chicken with mushroom risotto and root vegetable crisps.

To finish Banoffee pie, cinnamon ice cream.

With coffee Petite chocolate and hazelnut macarons.

Menu for a birthday boy.

On Saturday, we prepare to welcome veteran supper clubbers back to our Table. This time, they have chosen to book all of the seats for n exclusive and unique birthday celebration with friends. The birthday boy is especially laid back, he's an Aussie you see, but a look through past menus managed to tempt him towards a meaty main and a chocolatey pud. We can certainly manage that. And, as it's a special occasion, a special starter too.

To start
Venison carpaccio, mozzarella {and for those who like them} mushrooms and hazelnuts.

To follow 
{Making a reappearance} Asian braised beef, hot and sour salad.

To finish
Rum and raisin brownies and ice cream or for our wheat intolerant, dairy free guest, rum and raisin Winter fruits.

Menu for Thanksgiving

I know we don't technically celebrate Thanksgiving or benefit from a late November national holiday but most of the food blogs I read are talking about it and I do love any excuse for a gathering of friends or family and a feast. Although we won't get to eat this menu, we with serve it with grateful hearts, thanks for the support of our diners and three years of success with our wee at home supper club, from our first supper to now.

And so, the menu (don't fear there's plenty of time for turkey elsewhere)...

To start
Scallops {seabass} or apple with blue cheese {v} , celeriac puree and truffle vinaigrette.

To follow
Venison {chicken fillet} with mushroom risotto, root vegetable crisps or for our vegetarian guests, mushroom medley with mushroom risotto, root vegetable crisps.

To finish
Banoffee pie, cinnamon ice cream.

For a sweet and starry night, in pictures.

On Saturday night guests gathered to witness a display of vibrant food and dynamic flavours cooked and served with a passion that was more than matched by some of the opinions and excellent wines at the Table! Here's how it was presented:

To welcome Grouse carpaccio, horseradish and caper cream.

To start Kale, Taleggio risotto, Parmesan crisps.

To follow Beef, brioche, spiced cocoa, vanilla scented beans.

To finish Iced ginger meringue, pomegranate and red currants.

For holidays coming, in pictures.

Last night was the perfect start to our Winter suppers. Despite last minute cancellations, we had a very full house and welcomed lots of fabulous new faces to our home including this lovely lady and more than one aspiring supper club hostess which is always exciting (not just for the prospect of a night off)! Guests had travelled from just around the corner, some from our old street no less and from further afield too - Falkirk, The Borders and Glasgow (ladies, we hope you made it home safely, unbelievably your taxi arrived here just now)! All shared a common love of food and embraced our eat out, in experience. Thank you for making our efforts worthwhile and for rewarding us with clean plates and kind words, it was our pleasure to have you dine with us. 

To welcome Three herb pesto bites

 

and Tandoori stuffed button mushrooms.

Silver polished and all set at the table.

 

To amuse Sweetcorn soup with truffled popcorn.

To start Pear, rocket and Parmesan salad with (or without) rare roasted beef.

To follow Roasted fillet of salmon with foie gras, spiced Puy lentils and braised red cabbage.

To finish Dairy and gluten free roasted figs, spiced oranges and pomegranate

or roasted figs and spiced Winter loaf.

With coffee Made to order petite raspberry macarons.

Menu for a sweet and starry night.

Now that Winter is here, I am embracing the contrast between the cold outside and the warmth to be enjoyed inside, especially the many comforting foods and ingredients appearing at our Table. We planned this menu with that contrast and an indulgent sweetness in mind - rich, creamy Taleggio, spiced cocoa and vanilla and sticky iced ginger.

To start
Kale, Taleggio risotto, Parmesan crisps.

To follow
Beef, brioche, spiced cocoa, vanilla scented beans.

To finish
Iced ginger meringue, pomegranate and red currants.

Menu for holidays coming

It's not just Coca Cola that thinks it, holidays are coming. Since my last post, the season's have switched again. It's Winter here in Edinburgh, not actually that cold, yet, but cold enough for wooly hats, occasional log fires, hot chocolate and thoughts of festive cheer. The leaves have mostly blown from the trees, the night's are darker, sooner, and I'm excited for our Winter suppers in the weeks ahead.

This menu will be served at our first new season supper.

To start
Pear, Parmesan, rocket, truffle oil salad {all but one portion} with rare roasted beef.

To follow
Roast fillet of salmon, spiced lentils and foie gras.

To finish
Roasted figs, spiced Winter loaf or for our gluten free guest, roasted figs, spiced oranges and pomegranate.