GOURMET NIGHTS

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SEASONAL WEEKS

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We started doing these special food extravaganzas a couple of years ago
as a bit of fun and a chance to offer something completely different to our
customers. They have become really popular and get booked up very
quickly, so don't dally in giving us a ring !

The menus normally consist of canapes followed by four savoury courses
dedicated to the theme of the evening. Dessert and Coffee to finish. A
different wine is served with each course, chosen to compliment the dish
perfectly. Although some evenings are more expensive than others, they all
offer superb value when you consider what is included.

Please Note:

ALL GOURMET EVENINGS ARE ON A FRIDAY NIGHT

ALL START AT 7.30PM PROMPT !

FROM £30 PER HEAD WHICH INCLUDES ALL WINES AND COFFEE

£10 PER HEAD DEPOSIT ONLY REFUNDABLE WITH 48 HOURS NOTICE

GOURMET EVENINGS FOR 2006

Gourmet Fish Evening with a demo by Robert 20th January

Gourmet Fish Evenings 3rd March, 28th April, 5th May

Gourmet Japanese Evening 12th May

Gourmet Thai Evening 26th May

Gourmet Indian Evening 9th June

Gourmet Provencale Evening 16th June

Gourmet local lobster and crab Evening 30th June

Gourmet Chinese Evening 29th September

Gourmet Classic French Bistro Evening 6th October

Gourmet Game Evening with wine tasting 3rd November

Gourmet Winter Italian Evening 1st December

PLEASE TELEPHONE THE RESTAURANT ON 01728 452011

TO MAKE YOUR BOOKING

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SPECIAL EVENTS:

British Pie Night Friday 3rd February

Choose from steak and kidney, fish and prawns, chicken and mushroom,
rabbit and bacon. Choice of starter and desert from the main menu.

£17 per head (wines, drinks and coffee not included)

Scottish Grouse Night Friday 17th November

Roast Grouse a l'anglaise with a choice of any starter and desert from the
main menu.

£25 per head (wines, drinks and coffee not included)

WE ARE ASKED QUITE A LOT FOR OUR TOP SECRET SALAD
DRESSING RECIPE - SO HERE IT IS !!:-

TARRAGON VINAIGRETTE(MAKES ABOUT 500ML)

2 EGG YOLK

1 TABLESPOON OF DIJON MUSTARD

1 TABLESPOON OF DRIED TARRAGON

2 CLOVES OF GARLIC (PEELED)

1 TEASPOON OF HONEY

2 TABLESPOONS OF PARSLEY (PICKED AND WASHED)

SALT AND PEPPER TO TASTE

PUT ALL INTO A BLENDER AND BLITZ UNTIL SMOOTH

THEN ADD SLOWLY 400ML OF NEUTRAL VEGETABLE OIL

(RAPESEED,SUNFLOWER OR GRAPESEED).

THE DRESSING SHOULD BE THICK ENOUGH TO COAT YOUR SALAD

LEAVES.YOU CAN CHANGE THE HERBS TO PRODUCE A DIFFERENT
FLAVOUR eg: BASIL OR CHERVIL

GOOD LUCK AND HAPPY COOKING

YOURS ROB.M