Well with the weather warming up we are thinking about our June events and the menu we are going to produce. We have decided to reprieve some of our favourites and we hope you will like them…
We will serve a selection of seasonal nibbles to kick the evening off along with a suitable summery drink. We will then as the first course serve a South American inspired starter of a “Ceviche” a mix of smoked haddock and raw prawns that are marinated for a few hours in a citric marinade and then served shaped like a tartare with a celeriac remoulade (dressed in a mustard mayonnaise)
Main course will be a roasted fillet of beef served with a mixed wild mushroom sauce a rosti potato cake and our veritable “haricots verts” (green beans).
For our cheese course we will make it a selection of suitable cheeses served with our infamous Porridge Oat Biscuits and home-made Banana Jam.
To complete the meal we will serve Damian Allsops “Water” Chocolate Mousse. A really light and flavoursome chocolate mousse that allows the true flavour of the chocolate to shine through as it contains no cream!. Some local summer berries and also serve up a cold pressed iced coffee to help wash it all down.
It will hopefully be a warm and sultry night and we look forward to welcoming old and new guests to our secret venue (well to the newbies at least)
To Book please complete the booking form below and we will contact you normally with 24/48 hours to confirm your booking with a credit card number.
Dates: Friday 10th & Saturday 11th June 2016
Time: 19:30 Welcome Drink & Nibbles
Dinner: 20:00 Dinner Served
Suggested Donation: £40.00 Per Person (Service Not Included)
Ceviche of Smoked Haddock & Prawn with Celeriac Remoulade, served with corn bread
Roasted Fillet of Beef served with a Wild Mushroom & Cognac Sauce, Crispy Rosti Potato Cake, Haricots Verts
Hari’s Selection of Cheeses served with Porridge Oat Biscuits & Banana Jam
Damian Allsops “Water” Chocolate Mousse, Summer Berries & Cold Pressed Coffee Milkshake
Coffee & Petit Fours
Menu subject to market purchases and ingredient availabilty