Starter
Insalata Caprese
Second
Spinach and Ricotta Ravioli with Butter and Sage sauce
Main
Oven Roasted Shallots with Rosemary, Thyme, Red wine and Balsamico
Red wine and Onion Confit
Baby Potatoes, fried in Aromatic Spices
Radish and Green Apple Salad, with Natural Yoghurt
Mixed Greens and Rocket Salad with a mustard and Vinegar dressing
Creamed, oven roasted leeks with warmed goats cheese and Tarragon on garlic crostini.
Dessert
Gorgeous C's gorgeous lemon tart with cream and mixed fruit.
It was gorgeous. Just like C.
There were only five of us. D, with lactose intolerance, made frankly heroic inroads to absolutely everything dairy tinged. Everything. I wonder if he's still actually alive. If not, I hope he died happy. We may well have to have dinner to commemorate him. With lots of dairy. We cracked open a beautiful Italian something or other to drink....just checked the bottle - a Salice Salentino , produced by Apollonio, from Puglia, 2001. We broke into the bellini bottle just before the second course. I picked it up in Wine Buff in Sligo for €13. An excellent wine for that price - deep, rich, comparatively complex, with a flavour that develops after the initial taste. And it was strong enough to complement the more robust dishes being served.
Prep started at around 2 ish, with a 5:30 or 6 serving time - extended to an 8 o'clock start - with the seconds and mains being started or finished off (drunkenly) upstairs while people were chatting between courses.
More later.
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