Fusion Organic Cafe ~ Food Festival menu 2011

Prices: £19 for two courses, £25 for 3 courses,

10% discount if booked before the Festival.

Tables available between 6.30 - 8pm

Europe 5th July

Starters:

Gravalmax with home made sourdough rye bread, fresh pickled veg and a yoghurt & dill dressing.

Local Chicken liver salad with caramelised onions and a raisin & Raspberry vinaigrette

Mediterranean vegetable Mile Fuille with goats cheese polenta crisps and a reduced balsamic vinegar dressing (v)

Mains:

Spanish style stuffed whole, boned & marinated chicken with patatas bravas and artichoke alioli

Roast Halibut steak with a ratatouille of summer vegetables and garlic & rosemary crushed new potatoes & salsa verde

Broad bean, roast walnut and cambozola risotto with rocket pesto

Desserts:

Strawberry & vanilla Clafoutis with chantili cream and fresh Strawberries

Sticky toffee pudding with butterscotch sauce and caramel shards

Double chocolate mousse with a fresh cherry compote

Africa 6th July

Starters:

Zanzibari cutlesi & Kachori with coconut relish, tomato & red onion salsa and chilli chutney (v)

Creole spiced Snapper fillets with mango & snake-bean salad and a honey dressing

Berber style local lamb koftas with cumin & chick pea flat bread, lemon cream & harrissa

Mains:

West African groundnut & sweet potato stew with Jollof rice, greens and home made chilli sauce (v)

East African chicken & coconut curry served with pilau rice & ginger greens

Samaki kupaka Grilled Kingfish in a rich coconut, ginger & tamarind sauce with pickled lime and Ugali (maize porridge)

Desserts:

Kai mati & Kashata with ginger infused espresso (twist on classic coffee & sweets stalls you find in East Africa)

Pan-African fruit salad with brandy cream & peanut Tuile biscuits

Vanilla creme caramel with fresh mango and an orange & cardamon sauce

Asia 7th July

Starters:

Cabbage leaves stuffed with seared fillet of beef with ginger, chilli & black bean with a peanut dressing

Salmon & prawn Sushi with Wasabi & and Mirin & rice wine vinegar dipping sauces

Vegetable Tempura with ginger, coriander & Mirin dipping sauces

Mains:

Teriyaki marinated Chicken breast & seasonal vegetable stir fry with udon noodles preserved black beans and a home-made sweet chilli sauce

Szechuan coated seared Tuna served with Furikaki braised runner beans, ginger crushed new potatoes

Persian Ta-chin: Rich vegetable, date & cashew stew surrounded in a rice layer and baked. Served with saffron & rosewater jus

Desserts:

Hong Kong egg tart infused with lemongrass with ginger ice cream

Thai rice & coconut sweets

Kahn family Halwa