Starter was Italian antipasti (which I can tick off as Delia's charcuterie starter idea) although instead of serving with peppers and pickles we had ciabatta with a balsamic and oil dip, and a balsamic and Parmesan dressed salad.
Main was steak au poivre served with dauphinoise potatoes and mixed veg. Very tasty indeed along with a good bottle of Rioja!
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