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March 2018
March 1st, 2018
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Sample Menu for March 2018

  (special diets incorporated)

         Dinner for 20  7.30pm

trim the tenderloins and open them up by slashing with a a sharp knife. Then bash them a bit to flatten.

trim the tenderloins and open them up by slashing with a a sharp knife. Then bash them a bit to flatten.

 

 

pork filling

 

 

 

 

roll up tightly and squeeze out as much air as possible before tying the ends of the clingfilm

roll up tightly and squeeze out as much air as possible before tying the ends of the clingfilm

 

 

 

 

 

 

 

Take it out of the cling film and place in a tin and dot with butter. Roast for 20 minutes or until hot all the way through and make a gravy with the juices.

Take it out of the cling film and place in a tin and dot with butter. Roast for 20 minutes or until hot all the way through and make a gravy with the juices.

 

 

 

 

 

 

 

 

 

 

Starters

Double baked cheese soufflés with spiced apple relish (can be made g/f)

Hot smoked salmon salad with fennel, lime and horseradish dressing (d/gf)

Free range chicken liver pate with white wine and herbs (g/f)

home-made breads and toasts (g/f included)

 

Main Course (all can be made d/gf on request)

Fillet of locally reared beef with rich red wine gravy

Ballotine of Stretton pork with vine fruit, Swiss chard and pancetta stuffing

Grilled sea bass with salsa verdi

all with seasonal vegetables

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Puddings

St Clements almond cake with passionfruit coulis (d/gf)

Chocolate, hazelnut and pear tart with stem ginger ice creamIMG_0444

 

The cost – £28.000 per head

 

 

 


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