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.

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.

Menu for harvest

Given the last couple of day's Autumnal splendour in Edinburgh, we're going to dedicate the first of this weekend's suppers to the glorious season and harvest time (with the sweet hymns from schooldays ringing in our minds: "Cauliflowers fluffy and cabbages green..."and "Autumn days when the grass is jewelled..." Hands up if you remember these or maybe it's just me?)

Looking forward to seeing you all on Friday!

To start
Baked butternut squash and taleggio risotto.

To follow
Beef, mushroom gratin, pumpkin puree, sauteed potatoes.

To finish
Chocolate "tart", blackberry ripple ice cream.

Menu with a touch of Provencal inspiration.

Hot on the heels of Friday's menu, here is Saturday's. All twelve seats at Charlie and Evelyn's Table were reserved by one lady (thanks Nicola) so we are looking forward to a gathering of friends who already know each other rather than a group of guests making new friends. By special request, the menu features a shellfish starter and a beef fillet main with a surprise fruity pudding inspired by a dish we ate recently at Le Bistrot d'Eygalieres - we'll try and transport you there!

To start

Langoustine {or avocado} and mango salad.

To follow

Beef fillet, truffle oil, green beans, hollandaise, sautéed potatoes and for our vegetarian guest mushroom, asparagus and green bean risotto, truffle oil and hollandaise.

To finish

Strawberry soup, petite meringues.

For Team GB, in pictures.

Rather unusually, we began the evening huddled and cheering around the TV. Watching Mo Farah become a great, great Olympic champion with his win in the 5000m. And, then the excitement continued with introductions for a group entirely made up of supper club first timers and the going for gold menu we'd created...

Red, white and blue roses set the patriotic scene.

  To welcome: cucumber, crab and radish bites.

 Tandoori stuffed button mushrooms.

To amuse: rocket, courgette soup with goat's cheese.

To start: wild salmon, shaved fennel.

To follow: poppy seed venison, wild mushroom risotto, watercress, jus.

To finish: melon soup, strawberries.

With coffee: honeycomb truffles.

Birthday lunch for friends old and new

This lunch gathering and this menu made us sure beyond all doubt that we had to get back to hosting soon. 

It is very special to see plans come to fruition, to play a part and to watch friends come together to celebrate a deserving birthday girl at our Table. And, there's something so wonderfully satisfying, for us, about feeding them and serving them as lunch could very easily have rolled into dinner!

The menu for a celebratory Spring lunch:

To start 

Bright beetroot risotto, Parmesan crisps.

To follow 

Black pepper and poppyseed venison loin, port jus, sweetcorn puree and potato rosti.

To finish 

Chocolate 'tart', blood orange mascarpone.

 The Table awaits.

Napkins set with hearts and rosemary for its sweet smell and because it represents love, friendship and loyalty.

 To welcome Hot smoked salmon mousse and homemade buttery oat biscuits.

Tulip petals with goat's cheese.

To start Bright beetroot risotto, Parmesan crisps.

To follow  Black pepper and poppyseed venison loin, port jus, sweetcorn puree and potato rosti.

To finish Chocolate 'tart', blood orange mascarpone.

Menu for birthday merriment

Friday's guests will gather to honor a couple and celebrate their birthdays, we'll be serving up some of their favourite foods and flavours:

To start

Salmon, courgette ceviche, homemade soda bread.

To follow

Fillet of beef {or smoked mackerel}, horseradish risotto {or mash}, roasted vine tomatoes.

To finish

Chocolate pudding, ginger ice cream.

Menu Twenty Three

Blogger has come back to life and finally allowed me to post this menu, so sorry for the delay.

On Friday, we will be serving:

To start

Kale, fontina risotto.

To follow

Red wine braised duck, winter vegetable crumble.

To finish

Caramel, sea salt brownies.

Menu Twenty Two

More rich, Winter flavours set the scene for Saturday's diners:

To start
Chestnut veloute, fois gras, celariac, smoked bacon.

To follow
Pheasant, potato, cabbage pancakes, prunes.

To finish
Melting chocolate risotto.

Food with gusto

We took the opportunity of having friends from afar to stay as one to push the limits of our kitchen, but not the limits of our sanity or capability. Although the menu was different, we considered it some kind of trial run for the launch.

We introduced and discussed the idea of our supper club with them which was exciting, inspiring and reassuring in equal measure. We may also have found the perfect designer to look at creating a logo.

Foccacia and Antipasti followed by Butternut Squash and Sage* and Blue Cheese Risotto and Green Salad were brought to the table on Saturday.

And, after a day of exploring the snowy city, we completed Sunday and started our goodbyes, on a comforting note, with our version of a traditional Roast Chicken and Gooey Chocolate Puddings.

*A dream combination already featured in this blog's short life.