FFF… it’s a February Feeding Frenzy!

The February menu will reflect some good seasonal produce and will see the return of some dishes we have done before (by demand).

We will kick the meal off with a confit onion tart that will have the addition of some goat’s cheese and a garnish of some seasonal salad leaves. The onions will have been cooked right out with the addition of some basalmic vinegar and will have a sweet unctuous flavour to go with the tartness of the fresh goats cheese.

The main course will be a roasted Guinea Fowl breast that will be studded with some Prune D’Agen and then served with a sauce of brandy & prunes. It is a lovely combination that goes well with the slightly gamey flavour of the meat. A classic Potato Dauphinoise and our ubiquitous green beans complete the picture!

The cheese course will be a selection to go with our now infamous porridge oat biscuits and then to complete the meal we will serve a flourless orange and hazelnut torte with a Marmalade Coulis and a dollop of mascarpone cream!

Coffee will be served with some homemade chocolates

Friday 8th February – Last few places remaining

[Sat 9th Fully Booked (Private Party)]

Arrival 7:30pm

Dinner 8:00pm prompt

Welcome Drink & Seasonal Nibbles

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Warm Onion & Goats Cheese Tart with seasonal Salad Leaves

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Roasted Breast of Guinea Fowl with a Prune & Cognac Sauce

Gratin Dauphinoise

Green Beans

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Hari’s Cheese Selection with Porridge Oat Biscuits

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Flourless Orange & Hazelnut Torte with Marmalade Coulis

Glass of Muscat de Rivesaltes

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Coffee & Chocolates

Menu Subject to Market Purchases and Ingredient Availabilty

Suggested Donation £35.00 per person Service not included

Glasses and water provided please bring your own drinks to go with your meal