With Spring nearly upon us and also Easter just around the corner we thought we would celebrate the Roman calendar date of the “Ides of March”.
The 15th of March reputed to be the date of the assassination of Julius Caesar in 44BC is a couple of days before our next supper club event on March 18th & 19th. So we thought we would have a little bit of a Roman feel to the menu.
I make no apologies for borrowing as a starter a dish that I sampled at Sprig of London’s pop up in January – Cauliflower Romesco . A roasted cauliflower that is then served with a roasted and dried red
pepper sauce with the addition of almonds and olive oil that is renowned in the Mediterranean region of Catalunya that is often served in spring time with those new season onions called “Calcots”.
Next we aim to serve a baked fillet of Sea Bass served on a bed of crushed new potatoes and a classic beurre blanc (butter sauce) with lemon and capers. All served with a garnish of Purple Sprouting Broccoli.
Our Cheese course will reflect our market purchases and will be served with our now infamous porridge oat biscuits.
To complete the meal we are serving thinly sliced pineapple with pink grapefruit segments and a light local honey dressing and the addition of a Taywells Yuzu sorbet. A good citric finish to a spring meal that we hope will excite the tastebuds.
With Mediterranean nods what better way to celebrate the Ides of March… well nearly.
Dates: 18th & 19th March 2016
Arrival: 7:30pm Welcome drink & Nibbles
Suggested Donation: £35.00 per person (service not included)
Baked Sea Bass Fillet, Lemon and Caper Beurre Blanc Sauce Crushed New Potatoes, Purple Sprouting Broccoli
Hari’s Selection of Cheeses with Porridge Oat Biscuits
Pineapple & Grapefruit with a honey dressing Taywell Yuzu Sorbet
Coffee or Tea & Petit Fours
Menu subject to ingredient availability and market purchases