Tickets: £50 per head R.S.V.P Mark Donovan
Tel: 0208-879-1810
Email: mark@revelstoke.co.uk
Menu
Aperitif
Sancerre ‘La Vigne Blanche’, Henri Bourgeois 2007
Starter
Rillette of smoked trout. Lemon crème fraiche and dill
Vegetarian option - Roasted butternut squash soup, wild garlic and parmesan (v)
Pernand-Vergelesses ‘Les Vignes Blanches’, Domaine Maratray-Dubreuil 2006
Puligny-Montrachet ‘Les Nosroyes’, Château Genot-Boulanger 2006
Main
Roasted rack of local pork, garlic dauphinoise gratin, Norfolk carrots, grain mustard jus
Vegetarian option - Field mushroom risotto, mascarpone, parmesan and pea shoot cress (v)
Domaine La Baronne ‘Aric’, Corbierres 2004
Château Veyry, Cotes de Castillon 2005
Dessert
Glazed lemon tart, blueberry compote
Chateau des Fesles, Bonnezeaux 2005
Cheese
Colston Basset Stilton and Montgommery Cheddar plate, quince jelly
Churchill’s 2001 Late Bottled Vintage Port
Aperitif
Sancerre ‘La Vigne Blanche’, Henri Bourgeois 2007
Starter
Rillette of smoked trout. Lemon crème fraiche and dill
Vegetarian option - Roasted butternut squash soup, wild garlic and parmesan (v)
Pernand-Vergelesses ‘Les Vignes Blanches’, Domaine Maratray-Dubreuil 2006
Puligny-Montrachet ‘Les Nosroyes’, Château Genot-Boulanger 2006
Main
Roasted rack of local pork, garlic dauphinoise gratin, Norfolk carrots, grain mustard jus
Vegetarian option - Field mushroom risotto, mascarpone, parmesan and pea shoot cress (v)
Domaine La Baronne ‘Aric’, Corbierres 2004
Château Veyry, Cotes de Castillon 2005
Dessert
Glazed lemon tart, blueberry compote
Chateau des Fesles, Bonnezeaux 2005
Cheese
Colston Basset Stilton and Montgommery Cheddar plate, quince jelly
Churchill’s 2001 Late Bottled Vintage Port
Tea, coffee and petit fours
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