I always like to give my monthly events something of a title and a theme and as the years go by it seems to get a little harder to come up with something pertaining and relevant.
This time for me the month of March sees the beginnings of the end of a long winter as we head into Spring and also we see the clocks spring forward as we head into Summer.
So “The Long March” will see us opening for two nights on the 16th and 17th of the month. The 17th is St Patrick’s Day and we thought shall we go all Irish with the menu but have decided just to in places on the menu have the odd nod to the Emerald Isle.
We will kick the evenings off with a welcome drink and some seasonable nibbles. We have no idea what as yet but we normally serve a soup shot, one cold and one hot “ameuse bouche” so will start researching some ideas.
To kick the meal off we thought we would start with a starter we have done before many years ago… a custard set chilled Cauliflower Terrine. This time we propose to serve it with some freshly poached King Prawns that we will then dress with a sweet chilli dressing and a sliver of roasted cauliflower. The earthiness of the cauliflower should marry well with sweet prawn and dressing. It will also have quite some “eye appeal” as well so a great way to start our food march!
For the main course we thought we would do a roasted pork tenderloin/fillet served with our veritable green beans and the addition of some Chinese Pak Choy. A sauce made with dried apricots and a red wine jus will be a great marriage.
Garnished with some crispy “Pommes Dauphine” a mix of potato and choux pastry that is deep fried will give it all a desirable textural element and something to soak up that sauce.
We traditionally serve cheese following the main course (the French way) and here we hope to introduce an Irish element ! We have also been experimenting recently with some new style biscuits – a totally gluten free version using a mix of ground seeds including hemp, chia and linseed. We of course will also have our now much sought after Porridge Oat biscuits as well.
Finally to complete the meal we will serve a very much in season fruit – Rhubarb as a pastry slice married with the classic combo of custard. This will complete a fun night of good seasonal food with some classic combinations.
Coffee and Petit Fours will finish it all off along with your comments on the event in our guest book or as a review on our Facebook page.
Dates: Friday 16th & Saturday 17th March 2018
Arrival: 7:30pm – Welcome Drink & Nibbles
Suggested Donation: £35 per person – a £5 per person Reservation Deposit by emailed invoice with a secure credit card payment link will secure your places.
We then request the balance of £30 cash per person on the night (N.B. service not included)
Water & Glasses provided on the table – guests can bring their own drinks to consume with their dinner.
Welcome Drink and Nibbles
Cauliflower Terrine garnished with Poached Prawns in a Sweet Chilli Dressing
Roasted Pork Fillet, Apricot Jus
Haricots Verts & Pak Choy
Hari’s Cheese Selection with Porridge Oat Biscuits
Rhubarb & Custard Cream Slice
Coffee & Petit Fours
Menu subject to market purchases and ingredient availability