So it has been six years since our last “Game On” dinner when we dedicated the menu to a “Game” themed one.
We felt it was long overdue as winter months are a perfect time to enjoy this much forgotten and often not appreciated culinary treat. So this months menu will feature heavily three types of game.
We will kick the meal off with a Carpaccio of Venison, this is thinly sliced slivers of raw venison loin that we will marry to slices of pickled beetroot and some walnuts all dressed with a horseradish cream.
Next we will serve up a classic risotto that will have the addition of creamed sweetcorn that will then be topped with slivers of roasted wood pigeon breasts and roasted baby corn. I am drooling just thinking of this!
The main course will be a breast of Guinea Fowl that will be studded with a force-meat of the legs mixed with Prunes. The breast will then be roasted off and served on top of a potato rosti and garnished with a red wine & prune sauce and some wilted spring onions. Then of course green beans will also feature.
To complete the meal we will then serve up a warm bread and butter pudding laced with chocolate and orange marmalade. We will keep it simple by serving it with some pouring cream – just a few extra calories.
Dates: Friday 24th & Saturday 25th February 2017
Venue: Hari’s Secret Location
Time: 7:30pm Welcome 8:00pm Dinner Served
Suggested Donation: £40 per person (service not included)
Welcome drink and seasonal nibbles
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Venison & Beetroot Carpaccio
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Roasted Wood Pigeon & Sweet Corn Risotto
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Breast of Guinea Fowl, Prune & Spring Onion
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Chocolate & Marmalade Bread & Butter Pudding
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Coffee, Tea & Petit Fours
Menu Subject to Market Purchases & Ingredient Availability
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