Journey to the Dark Side...

Journeying to the dark side of commercial cookery is never a bad thing... if delivered in small dozes that is. Late night finishes and long hours are exactly what working in Hospitality and Retail consists of. Add to the mix the busiest season of the year, Christmas and it can only equate to one word - exhaustion.

So in the midst of it all, I thought to spread a little Christmas cheer and host a few dinners showcasing Italian food for the first and French food for the next one.

And with vino in hand...

Menu: 

Pan fried Cherry Tomatoes, Fresh Basil and Fetta Pasta drizzled with Lemon oil.

Fetta and baby spinach stuffed chicken wrapped in Prosciutto

Fresh Oysters & Baguettes

And for a second session, this time a French inspired menu ...

 

MENU:

Selection of cheeses

Marcel Petit Gruyère

Rouzaire Truffle Brie 

Fromage D'affinois

Saint Agur blue cheese

served with baguette

Entrée:

Marinated asparagus beets, toasted hazelnuts, goat cheese and hazelnut emulsion

Main:

Ratatouille and roasted potatoes with stuffed chicken with lemon thyme and herb butter topped with beurre blanc & speck

Dessert:

Apple Tart Tatin with vanilla ice cream and salted caramel