VALENTINES GOURMET MENU

 

Music by Guitarist Neil Raven–Gregg

(Smooth Classical/Jazz/Latin-American)

 

                          

 

1ST STARTER COURSE

 

 

  • Hearty French Onion Soup with a Welsh rarebit Croute. (Vegetarian soup available on request)                                            
  • Roulade of Smoked Salmon filled with a cheese mousse and prawns- served with a Cumberland dressing.
  • (V) Puff Pastry Mille Feuille filled with goat’s cheese topped with cranberry chutney.
  • Duck and Hoisin Parcels with a Chinese dressing.

 


2ND COURSE

  • (V) Asparagus and tomato bruschetta.

OR

  • Spanish style Meatballs on a mini croute with melted cheese.

 


 3RD MAIN COURSE

  • Duo of Beef Carbonnade of Beef, slowly braised in beer with shallots, mushrooms and bacon strips- topped with a pan fried Medallion of Beef Fillet.
  • Loin of Pork Roasted with crackling sliced onto a sage, onion and apple stuffing with pan roasted gravy.
  • Roast Lamb Rump Sliced onto a potato roesti with rich plum gravy.
  • Parcel of Plaice Fillet filled with vegetable strips. Poached and glazed with a rich mushroom butter cream sauce.
  •  
  • 4th  COURSE DESSERTS (All desserts are homemade)

 

  • Baked Alaska- Ice-cream on a sponge base covered in Italian Meringue and baked. Served with compote of fresh berries.
  • Banoffee Pie- Biscuit tartlet filled with caramel, bananas, Tia Maria, whipped cream and chocolate shavings with a raspberry coulis.
  • Apple and Mixed Berry Nut Crumble with traditional English custard (Crème Anglaise).
  • Selection of Farmhouse Cheese’s with biscuits, fresh fruit and apple and onion chutney.   

 

Dietary needs: We cater for all special requirements. On bookings please specify your needs & we can advise and add dishes as needed. – We are here for you!

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