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hosted by Seventh Floor Supper Club
Join us up on the Seventh Floor on the 29th March to bid farewell to Winter and welcome in Spring!
Supper will start with antipasti and a glass or two of Prosecco, moving onto fresh, home-made pasta, followed by either a meat or vegetarian main course accompanied by seasonal vegetables and home-made bread. The sweet segment of the evening starts with dessert and coffee, followed by liquors and a few Italian sweet treats.
On Arrival
Olive - Home marinated citrus & chilli green olives
Bruschette- bites of home-made herb bread with mushroom & shallot topping
served with Prosecco
First Course
Papparedelle agli spinaci col sugo classico
Fresh spinach pappardelle pasta with a rich tomato sauce
Meat Main Course
Polpette al pommodoro
Classic beef meatballs with pine nuts, sultanas and herbs, slow cooked in a tomato sauce
Vegetable Main Course
Brasato di verza con cipolle, mele e castagne
Slow cooked cabbage with sweet onions, apples and chestnuts
Vegetable side dishes
Carote arrosto con salvia, aglio e vino bianco
slow roasted carrots with sage, cooked with garlic and white wine
Carciofi alla napoletana
Naples-style artichokes, pan cooked with herbs, olives, capers & anchovies
Dessert
Torta di ricotta e arance sanguinelle
Rictotta and blood orange tart
Caffe con dolcetti
Coffee and sweet treats served with a selection of Italian liquors
This is a BYOB supper and booking is essential.
The menu can be adapted to suit dietary requirements, for further information, please email seventhfloorsupperclub@gmail.com
