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.

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.

Viva Vivo salad!

It takes something really tempting for me to order a salad and actually enjoy it. I was first tempted by the combination of chicory, Gorgonzola, pomegranate and mint, simply and boldly served at Caffe Vivo last summer.

It's an atmospheric, bright place to have lunch or make the most of the all day express menu and you can get anything from a cappuccino to a hearty supper.

The salad is actually so simple, it doesn't warrant a recipe. It's great as a lunch dish or a light starter to allow space for a comforting Wintery main course and pudding. Here's a how to:

Lift the soft blue cheese from the fridge (the flavour improves if it's served at room temperature). If you're sticking to the Italian roots of this dish use Dolcelatte or Gorgonzola or if you're keen for a treat, try Cornish Blue from the award winning The Cheese Shed; it's a young blue cheese that competes well with imported cheeses and is much lighter than a British Stilton.

Wash and arrange the chicory as a base (we used a mixture of regular and red leaves).

Free the jewels of pomegranate from the fruit, set aside.

Arrange the blue cheese rustically on the leaves.

Scatter the pomegranate.

Dress with delicious olive oil (Arbequina is amazing and available here) and fresh mint.

Buon appetito!

Menu Twenty Five

Despite the falling flakes, our final supper of 2010 will go ahead.

Our lovely diners, making it through the snow, will be rewarded with:

To start

Jewelled winter leaves, fennel (v), pheasant.

To follow

Duck or wild mushrooms (v), prunes, chestnuts, parsnip puree, petite roasted carrots.

To finish

Sticky toffee pudding, vanilla cream shots.

Supper Twenty

For this supper we had cala lillies as deep as claret and the night sky. A family gathered to celebrate a birthday and we served our favourite fish (from Armstrong's) and finished with iced ginger meringues and a firework of our own. (It was the fifth of November afterall.)



Charlie and Evelyn's Table



Deep, velvety cala lilies.

To welcome Homemade oat biscuits with hot smoked salmon mousse or pea, pecorino and bacon.

To amuse Sweetcorn soup with truffled popcorn.

To start Our signature tuna three ways: mousse; carpaccio; seared.

To follow Our take on Bouillabaisse.

To finish Iced ginger meringue slice, pomegranate.

The birthday girl's pudding, complete with ice fountain!

Menu Twenty

This weekend there will be a birthday gathering at our table. We will be serving:

To start

Our signature tuna three ways: mousse; carpaccio; seared (last served ten suppers ago).

To follow

Bouillabaisse, homemade sourdough .

To finish

Iced ginger meringue slice, pomegranate.