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Friday, 1 August 2014

Menu for a happy hat-trick

The conclusion to the first of our triple bill in supper clubs. Here goes:

To start
Hot smoked salmon and spring onion tart {or salad for our gluten free guest}

To follow
Hake with creamed peas, bacon and herby potatoes

To finish
Summer fruits, mascarpone and white chocolate ice cream, petite chocolate brownies.

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