The festive
menu this year will be served in the café from Wednesday 28th of
November to Thursday 20th December. Our regular menu will run
alongside as normal, proving the same all year round choices to our regular
customers.
Camphill Bakery
has been busy experimenting with their sour dough recipes to provided unique
fruity cranberry flavours to complement the hearty Chestnut Soup. They will
also be providing the walnut bread, a robust rich brown malty, textured dough,
to balance the flavours of the Stilton and Port Pate. The bakery is making the
ginger snaps to accompany the Pears Poached in Elderflower Syrup and the
Frangipane Mince Pies.
As well as
making the elderflower syrup the food processing workshop has been brewing the
Spiced Punch. By steeping spicy seasonal favourites like cinnamon, nutmeg and
cloves with berries grown in our gardens they have created a comforting infusion,
served hot, that will warm you on the coldest of December days. The
accompaniments to the main meal, seasonal roots and creamy potatoes will make
use of all the wonderful seasonal vegetables from our gardens.
With the
huge contribution and joint effort of the other Camphill workshops in mind
perhaps this menu should be remained the-
Camphill Café, Bakery, Garden and
Food Processing’s Christmas Menu 2012
Anyone
booking this meal will be seated at a table specially decorated with a
Christmas table setting including a Christmas cracker, a festive centrepiece
and a table cloth. Service will be, ‘family style’ where the accompaniments to the
Roast Nut Tartlet will be served in dishes in the centre of the table so that guests
can help themselves. I am really looking forward to a productive and busy
December - we have had lots of enquires and have already secured bookings. Please see the complete menu below.
Christmas Menu 2012
Chestnut Soup
With toasted cranberry sour dough
or
Stilton and Port Pate
With walnut bread and celery sticks
Roast Nut Tartlet
With creamy potatoes, roasted roots,
Brussels sprouts, sage stuffing and onion gravy
Pears Poached in Elderflower Syrup
Served with a stem ginger snap, rich
chocolate sauce and clotted cream.
or
Frangipane Topped Mince Pie and Custard
£14.95 for 3 courses or £12.95 for 2
courses
Homemade, Hot spiced non-alcoholic Punch
£1.50
This menu contains nuts, alcohol,
eggs and gluten.
To book call 01908 308738
Alex Fox
