November has been a cold month which was a perfect setting for my latest monthly Private Dinner Party at the Grayshott Gallette. A Winter themed menu starting with a hearty soup of roasted butternut squash and coconut milk with a warming chilli and ginger kick, followed by slow braised lamb provided a great start. Finishing off with an individual apple and pecan crumble was a fantastic end, providing a filling meal to help combat the cold weather.
Menu
To Start:
Sweet chilli King prawns & fresh coriander,
Curried sweet potato, black sesame seeds,
Goat’s cheese, wrapped in Parma ham,
To Kindle:
Chunky butternut squash and coconut soup:
Chilli, lemongrass, ginger, coconut milk,
To Savour:
Slow braised shank of lamb, Tarragon and balsamic gravy,
Mustard seed mash, seasonal vegetables,
To Delight:
Individual Toffee apple, crunchy oat and pecan crumble,
Chilled vanilla and cinnamon custard.
Grayshott Gallette Dinner Party, July
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk
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