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Re: What are you eating now thread?
Aperitif - Lemon & Thyme Martini (Tanqueray Gin, Limoncello, dry vermouth and lemon bitters stirred through with a touch of gomme and fresh thyme)
Nibbles - Dough Petals with Garlic Butter
Starter - Creamed Garlic Mushrooms with a sprinkling of crispy shallots, served with chargrilled artisan bread
Mains - Argentinian Ribeye Steak with truffle oil, sautéed wild mushrooms, garlic butter and fries
Digestif (at home) - Highland Park 12 Year Old - Viking Honour (v. large, obvs.)
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