On arrival prosecco and sharing platter consisting of bresola, hams, roasted red and yellow peppers, artichoke hearts, various dips and sausages in a spicy sticky sauce. Followed by:
A choice of parsnip soup or cauliflower veloute with chorizo and herb garnish accompanied with a Hungarian Furmint to drink.
Pan-roasted pork tenderloin, portobello mushroom sauce, cubetti potatoes, carrot puree and spinach accompanied with an Argentinian Bonarda.Cointreau and blood orange jellies, home-made orange ice cream, and home-made orange-scented short breads; with Muscato d’asti to drink.
Cheese board followed by coffee and home-made chocolates (and for old times, no doubt some Finnish Cloudberry liqueur)
