Menu for a Spring/Autumn Supper Party

Celery Consommé with Cheese Toasts

Herb Pancakes with Cheese Sauce
Upside Down Onion Tart
Braised Cherry Tomatoes with fresh Basil
Celeriac Mash
Assorted Seasonal Vegetables

Quince & Pear Salad
flavoured with honey and rosewater

Petit Pots:
Crème Chocolat, Vanilla

Cheese Board
Sharpham's Blue, Cotherstone, Swaledale Ewe

To accompany: Ortaga