Previous menus

Saturday 25th February 2017

Pork and chicken liver terrine
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Citrus cured halibut with fennel and orange
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Rack of venison, roasted root mash and spring greens
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Baked bay leaf custards with poached rhubarb and ginger

Menu from  Saturday 2nd July 2016

Gazpacho with cucumber granita
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Wild sea bass with heritage tomato ‘tarte fine’
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Rack of Kentish lamb with braised baby artichokes, peas and broad beans
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Raspberry cranachan parfait

Menu from Saturday 21st November 2015
at Macknade Fine Foods

Roast Crown Prince squash and goat’s cheese filo tart
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Fish and spiced tomato soup with pan fried gurnard
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Slow roast pork belly with quince, star anise and sprout tops
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Hazelnut, chocolate and pear cake

Menu from Saturday 27th June 2015
at Macknade Fine Foods

Poached tarragon chicken with a fresh herb and kohlrabi slaw

Local fillet of sea trout with sorrel sauce and braised peas and broad beans

Pistachio and cardamom cake with mascerated summer berries and creme Chantilly

Selection of Kentish cheeses, fresh pickled gooseberries and homemade biscuits

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Menu from Saturday 28th Feb 2015
at Macknade Fine Foods

Gusbourne Brut Reserve and nibbles

Roast heritage carrots, pumpkin and beets with Duddleswell sheep’s cheese

Cod and cockles with thyme butter

Roast venison haunch with haggis and kale

Poached rhubarb, custard tart and ginger crunch

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Menu from Saturday 8th November 2014
at Macknade Fine Foods

Ham hock terrine with pickles

Smoked haddock chowder and scallops

Roast partridge with pears and morcilla

Cardamom infused rice pudding served with pistachio shortbread

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Menu from Saturday 22nd Feb 2014
at Macknade Fine Foods

Salad of winter leaves, caramelised walnuts and Kentish blue cheese

Gurnard fillet served with a lightly spiced coconut broth

Stuffed saddle of salt-marsh lamb with roasted root vegetable mash and kale

Chocolate tart with rhubarb and blood orange compote

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Menu for Saturday 9th November 2013
at Macknade Fine Foods

Lightly cured mackerel tartare with pickled cucumber and dark rye

Braised venison pithiviers with port reduction

Pot roast pheasant with apples and calvados,celeriac dauphinoise and cavolo nero

Chocolate, pear and hazelnut torte with crème fraîche

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Menu for Saturday 21st September 2013

at Macknade Fine Foods

Caramelised peaches with air dried ham and buffalo mozzarella

Mackerel with pickled rhubarb and purslane

Pork tenderloin stuffed with porcini, chestnuts and fennel seeds, with wilted chard, dauphinois and green beans

Buttermilk puddings with roast plums and cobnut crumble
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Menu for Saturday 20th July at Macknade

Potted duck, broad beans with duck crackling, cornichons and sourdough toast

Roast Hake with summer vegetables and alioli

Gooseberry fool, gooseberry jelly and almond tuiles

Selection of Kentish cheeses, homemade oatcakes and cherries

Coffee and truffles
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Menu for 15th June 2013 in Ickham

Wild rabbit terrine with peashoots and pickled walnuts

Asparagus with egg and rye crumbs

Rack of lamb with baby new potatoes, courgettes and shallot pureé

Rhubarb fool, elderflower granita and langues du chat
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Menu for Saturday 4th May

Wild garlic and nettle soup with a poached quail’s egg

Crab tart with pea shoots and rocket

Spring lamb with new potatoes and purple sprouting

Chocolate pots with sour cherry amaretti biscuits
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Menu for Saturday 9th March 2013

Cauliflower velouté with spiced roast cauliflower and toasted hazlenuts

Cod cheeks with braised Puy lentils and salsa verde

Wild boar & porcini ragu with portabella mushrooms, served with polenta, cabbage tops and leeks

Rhubarb and frangipane tarts with blood orange confit and créme fraiche
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Supperclub square

Menu for Saturday 24th November

Selection of cured fish:Home-cured beetroot and vodka gravadlax, rollmop and smoked mackerel pâtéwith dark rye and a glass of Aquavit

Warm pigeon breast, with bitter salad leaves, pickled walnuts and damson cheese

Slow roast pork belly, red cabbage, parsnip pureé and quince sauce

Trio of toffee puddings:
Treacle tart, sticky toffee pudding and a miniature toffee apple
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Menu Saturday 29th September

Wild mushroom and shallot tarts

Venison carpaccio with watercress

Gurnard fillets, with shellfish broth, clams and wilted sea beet

Sauternes custard with damsons and cobnut brittle
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Menu for 21st July

Wild rabbit terrine with cornichons and rye bread

Roast spatchcocked quail with pomegranate molasses and sumac, couscous with toasted pine nuts, baba ganoush and a crisp green bean salad

Chocolate torte with pralinéed almonds, served with Syndale farm cherries

Selection of Kentish cheeses, homemade oatcakes and fresh gooseberry pickles
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Menu for May 26th

Chargrilled asparagus served with Kelly’s Goat

Mackerel fillets, celeriac gratin and sorrel

Roast shoulder of Luddenam Court lamb, salsa verde, new potatoes & wilted greens

Almond macaroon cake served with poached rhubarb

2 thoughts on “Previous menus

  1. Pingback: Menu finalised and booking now open | emwilco's supper club

  2. Pingback: Demo cooking on the ‘farm’ | emwilco's supper club

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