Camphill Café Christmas Menu

The festive menu this year will be served in the café from Wednesday 28^th of November to Thursday 20^th 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.

Julia Funge

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