Well things are getting warmer and we seem to be enjoying longer daylight hours as the clocks are about to change… Spring really has sprung and we are keen to reflect that further in this next month’s menu and event.
Following a welcome drink on arrival – “a glass of sparkling perry with the addition of creme de cassis” served along with some seasonal nibbles we will then as a first course be serving a classic combination of wild garlic pesto spiked risotto garnished with some sweet tasting crab meat. I really love making a risotto and the challenge is always to get it creamy and unctuous with a full flavour.
We will then move onto the main course of a pink roasted Rump of Lamb that will be served with a piquant tomato and ginger sauce and a compote of spring onions. The vegetables served with this will be Green Beans (Haricot Verts) and duck fat baby roasted new potatoes.
Our cheese course next will reflect our market purchases and we will also serve our porridge oat biscuits infused with Ile de Re Sea Salt along with our homemade Banana Jam.
Finally we will complete the meal with our pudding… a Vanilla Panna Cotta, a lightly set cream that will be topped with a compote of fresh Rhubarb and then more than likely we will serve some warm fresh out the oven Butter Shortbread biscuits. A great combination and we hope a fitting end to this month’s meal.
Coffee this month will be courtesy of Velo Coffee Company of
Bearsted – we will be showcasing their freshly roasted single origin coffee from Rwanda. More about that in another post!
Suggested Donation: £35.00 per person (Service not included)
Dates: Friday 15th & Saturday 16th April 2016
Arrival: 7:30pm – Welcome Drink & Nibbles
Dinner: 8:00pm – Served
Crab & Wild Garlic Risotto
Roasted Chump of Lamb, Tomato & Ginger Sauce
Green Beans, Roasted Baby New Potatoes
Hari’s Selection of Cheeses, Porridge Oat Biscuits & Homemade Banana Jam
Vanilla Panna Cotta with Poached Rhubarb Compote,
Warm Butter Shortbread
Velo Coffee or Tea & Petit Fours
Menu subject to market purchases and ingredient availability
To reserve your places please complete the booking form below – we will contact you within 24 to 48 hours to confirm your booking.