Cider Dinner at The Libertine

Appertif: Crispin Original & Crispin Brut

1st Course: Large prawn stuffed with dill havati cheese and wrapped with proscuitto. Served with an apricot glaze. Paired with The Saint.

2nd Course: Poached Pear Salad
Pears Poached in Crispin Cider and Spices atop spring mix served with candied pecans, red onions & bleu cheese crumbles. Paired with Browns Lane.

3rd Course: Chilled Avocado soup served with a crisp coconut chip and topped with lime dill creme fraiche. Paired with Honey Crisp.

4th Course: Smoked swordfish with orange honey glaze, frizzled Texas sweet onions and served with cranberry lemon risotto. Paired with Landsdowne.

5th Course: Roasted peach and grilled prickly pear served with a ginger lemon grass creme anglaise and cucumber whipped cream. Paired with Fox Barrel.

Published by Scott Tuffield