The Last Supper (of 2009)

Time to titilate the tastebuds and welcome the new year in true Coriander style!!!



Starters

locally-foraged Pied de Mouton Mushrooms with Burrata in a Puff Pastry Box
Jerusalem artichoke puree, roquette, aged balsamic, parmesan

hot smoked Salmon Belly with hand-sliced Smoked Salmon
golden beetroot remoulade, chermoula, preserved lemon, quails egg

Gressingham Duck Terrine - Liver & Confit
walnut rye bread, cranberry-orange-compote

slow-roasted Pork Belly crusted with Crackling & toasted Pumpkin Seeds
avocado, black bean & sweetcorn salsa, tomato-chipotle-sauce



Mains


Spinach Filo Pie on Batate Ambat with spiced grilled Aubergine
cucumber raita, coconut sambal

Lobster Tempura and grilled Langoustine with Prawn Bisque
sautéed purple potatoes, roquette

Gressingham Duck - pan-fried Breast and Confit Leg
Foie Gras tortellini, spiced red cabbage, duck jus

chargrilled Ostrich Fan Fillet in sweet chilli marinade
Jasmine rice, sprouting broccoli, toasted cashews, cucumber-mint-salsa



Cheese Course: Ragstone Goats Cheese with Mustard Fruits



Desserts


Dark Chocolate & Candied Chestnut Tart with Passionfruit Cream

Banana Chimichanga with
Butternut Squash Ice Cream, Toffee Sauce, Maple-Pecan-Praline

Melktert Panna Cotta with Mincemeat ‘Baklawa’, Clementine & Mint Salad

Lychee & Rose Sorbet in Pink Cava


Enjoy, have a good one or as we say in Germany, Guten Rutsch!!!