French Gourmet Night 30th December

French Gourmet Menu   £39.95 per person six courses with canapé on arrival

To Start with

Amuse- Bouche of roast chicken and wild mushroom cream soup, reduced balsamic and parsnip crisps

Salmon mousse, Caviar on a Potato cake…… Parma Ham Risotto Balls with camembert and garlic in light batter

 

1st course

SOUPE A L`OIGNON GRATINEE

Tasty French Onion soup topped with a slice of toasted baguette and melted gruyere cheese

OR

BOUILLABAISSE

Traditional French seafood soup. A mixture of fresh fish and seafood in an aromatic fish stock flavoured with fresh tomato, chervil and bay leaves and served with a slice of crusty baguette.

 

2nd course

Filet de loup de mer avec Véronique SAUCE

Fillet of seabass  wrapped around a delicate salmon and dill mousse set on a sauce Veronique made from chardonnay, cream, Dill, lemon zest and grapes.

OR

MOULES MARINIERE

One of Frances best loved dishes; Mussels simply cooked in white wine, garlic, shallots, chervil and crème fresh

or

Salmon un parfait saumon fumé

Salmon an Smoked salmon parfait tossed in lemon crème fraîche, with salad of apple, cucumber & baby lettuce, dill dressing

 

3rd course

SORBET

To clean the palate; Kir Royal Sorbet (Champagne with dash of crème de cassis)

 

4th course

fillet de boeuf

Centre cut Beef fillet served blue (optional) and duck liver set on a potato crowest  finished with fresh thyme and a delicately flavoured Pernod jus

or

Chateaubriand for 2

A tender cut of fillet tail cooked to your liking  carved and served for you to share, served with saute mushrooms , grilled tomato, onion rings and fat chips and garnished with truffles salad and a crushed peppercorn, red wine and béarnaise sauce

or

Flétan et PÉTONCLE

Herbed crusted Halibut with king scallops and herbs de Provence, served on blanched fennel in white wine and fish jus

or

canard, orange et le vin rouge

Duck breast served on red cabbage & orange segments in red wine, fondant potato and grand Marnier and red Berries sauce

 

(All main courses served with a side portion of potato gratin, petit-pois, streaky bacon & carrots.)

 

5th course

A choice of either:

ASSIETTE DE DESSERT

Three delicious small desserts on the same plate, consisting of the following French classics;

 

très petite crème brûlée orange

with tulie biscuit and drizzled chocolate ganache

*

Gelée de Champagne avec des baies d'été

Champagne jelly with summer berries and crème freche

*

Choux à la Crème
Choux pastry stuffed with chantilly cream and hot chocolate sauce

Or

FROMAGE ET BISCUITS

A collection of the most famous French cheeses; Brie, Camembert and Gorgonzola with grapes, celery and biscuits

 

6th c the document new ourse

FRESH FILTER COFFEE AND HOME MADE PETIT FOURS

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Thai Gourmet Night

THAI GOURMET NIGHT 

SIX COURSE MEAL WITH CANAPES £39.95 OR £149.95 PER COUPLE TO INCLUDE OVERNIGHT STAY AND FULL ENGLISH BREAKFAST. (BOOKING ADVISABLE)

In recent years Thai food has become increasingly popular. Whether spicy or comparatively plain, harmony is the guiding principle behind each dish, and the Thai skill of making the most humble of ingredients into a delicious meal had now melded with the Western access to fine quality produce to form the Modern Thai cuisine that has become a favourite throughout Europe.

 

ON ARRIVAL

Thai spice, shrimp and potato salad  

Chicken satay with peanut sauce

Minced pork with tamarind and lemongrass

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1st Course

TON YUM KUNG

Thailand’s most popular soup. A thin seafood broth packed with the flavours of  Kaffir lime leaves and galangal with a kick of red chilli. (Hot)

OR

THAI CHICKEN AND COCONUT SOUP

A milder soup made from chicken cooked in it’s own stock and then shredded and flavoured with lemongrass, galangal root, lime juice, a hint of chilli and coconut milk. (Mild)

 

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2nd Course

 PLA RAD PRIK

Pan-fried Tiger prawns with light, red curry sauce created from shallots, Thai rice wine,  kaffir lime leaves, Thai basil leaves, palm sugar, chilli and fresh lime. With Spring onion mash

OR

THAI FISH CAKES

Fresh crab and fish cakes flavoured with authentic Thai green spice, served on a bed of warm shredded cabbage and coconut and served with a coriander, lime and sweet chilli sauce

OR

FRESH THAI MUSSEL BROTH

Mussels cooked in fish stock, coriander, fish sauce and coconut milk with lemon grass, spring onions and Thai basil

 

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3^rd course

TO REFRESH THE PALATE

Papaya and mango salad with crushed ice flavoured with lemon and Thai honey

 

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4^th course

Customers will be served ALL of the following dishes;

 

THAI BEEF AND WATER CHESTNUT SALAD

A light salad with an exciting blend of tastes and textures. Beef fillet with coriander, spring onion, sliced water chestnuts, pok choy and bumbershoots  served with a sweet chilli and oyster sauce

*

GREEN CHICKEN CURRY
A Thai dish which has become a favourite worldwide. Marinated chicken fillet in a freshly made mild to medium heat sauce which takes its distinctive colour from coriander, chilli, Baby aubergine and green peppers, enriched with lemongrass, fish sauce and coconut cream

*

COD FILLET WITH RED SPICE   

A favourite dish cooked by the many roadside vendors on the streets of Thailand. Fish marinated in Lemongrass, red chillies, garlic, kaffir lime leaves and Thai basil and then flash-fried and finished with fresh peppercorns.

*

DUCK MASSAMAN CURRY

Roast duck, potatoes in a Massaman sauce. An Indian-influenced blend of warm spices such as cinnamon, cloves, and nutmeg is married with classic Thai flavours such as lemongrass, tamarind, coconut cream, palm sugar and fish sauce to create a curry brimming with the richness and flavour of eastern cuisine.

*

ACCOMPANIED BY:

Coconut and bean Sprouts jasmine rice with spring onion.

 

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5^th Course

DESSERT

A Taster of three desserts on one plate, consisting of:

Mini pancake topped with vanilla ice cream flavoured with coconut and pen dun leaf juice and lime.

Grated carrots and rice cooked in sweet syrup with coconut cream, cashew nut and pistachio

Long green Banana fritters dipped in cardamon syrup

 

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6^th course

ORTHAI TEA/COFFEE AND PETIT FOURS

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British Gourmet Night

British Gourmet Night 6 courses £39.95

 

Canapés on arrival

 

Deep fired Haggis and potato ball

Duck and chicken liver pate with chutney

Black pudding with sage mash with bacon

 

1st Course

 

Creamy Parsnip Soup with Cumberland sausage and streaky bacon

Ham & Pea and barley soup with shredded ham shank

Oxtail, parsnip and beetroot soup with croutons

 

All served with crusty bread and Melba toast

 

2nd Course

 

Sautéed Wild Salmon with Macerated Beetroot and pearl barley

Cornwell scallops with Lancashire cheese and leek & potato bake

Fish and chips, mushy peas and caper mayonnaise

Devon mussels and smoked mackerel with leeks, shallots, Garlic, and cream

 

3rd Course

 

Green apple and lemon sorbet with apple liquor

 

4th Course

 

Venison Haunch Steak with juniper barriers and pearl parley and thyme and real ale Sauce
Cumberland Toad in the Hole with Bubble and Squeak and red wine Onion Gravy

Halibut supreme with wilted spinach and Butternut squash and creamy lemon butter with chive
Angus Beef medallions with caramelized onion and pate puff pastry roll with thyme jus

T-bone steak, Thick Chips, grilled tomato and mushroom, Lancashire cheese sauce

 

Served with roast potatoes and seasonal vegetables

5th Course

 

Autumn peaches and Hazelnut crumble with creamy orange custard
Sticky Toffee apple and date pudding with Cornish ice cream  
Bread and butter pudding with raisins and almond, vanilla infused custard
Melting bitter chocolate pudding with milk chocolate sauce, vanilla ice cream
Buttermilk and caramelized pear tart chocolaty brownie

 

6th Course

Coffee / Tea with homemade chocolate truffle

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Indian Gourmet Night

Indian Gourmet Night, 6 courses £39.95
(Yes! You do get served everything from this menu, Hope you are hungry)
Indian canapé on arrival
Aromatic Bombay potato balls
Authentic spicy onion bhaji
Lamb and fresh mint shish kebab

Starter
PANI PURI
A dish served as a snack on the beaches of Bombay, consisting of bite-sized hollow puffs of light pastry in which  are placed layers of warm Bombay potato, chick-pea dhal, crispy spice mix and tamarind Sauce .It is then dipped in a bowl of freezing cold spiced water and put whole in the mouth. Like nothing you will have ever tried, the combination of the warm many-flavoured filling and the iced water is initially quite surprising, but addictive.

Fish Course
TANDOORI MACHI
Seabass fillet cooked with Tandoori spice, chilli, fresh coriander, black mustard seeds and curry leaves to create a hearty medium heat. Served with Kachumber a refreshing Indian salad

To clean the palate
FRESH LEMON AND MANGO LASSI WITH LEMON ICE
A traditional refreshing yoghurt drink from India, mildly spiced and cooling

Main course
COCHIN GOSHT
medium heat south Indian dish consisting of the very best beef fillet, Pan-fried and marinated and enriched with south Indian red massala paste made of roasted coconut, cinnamon, cumin, coriander seed, tamarind and Jack fruit  

MURGH PANJABI
A famous chicken dish from Panjab north of India using sweet chillies, tomato, ginger onions, mustard seeds yogurt, cumin and coriander. Mild to medium,

 BAKRA KEEMA   
Lamb mince with fresh peas, diced potatoes and mint and almond, rose water, cooked  with green sauce and mustard leaves and Aubergine.

KING SCALLOP WITH COCONUT AND CORIANDER
Fresh king scallops on Bombay potato served with a simmering fresh coriander and coconut. chilli,, the sharpness of lime and the piquant flavour of tamarind is balanced by the creaminess of  fresh coconut.

BIRIYANI
when dish properly made is the true masterpiece of Indian cuisine. Consisting of basmati rice and cooked slowly in lamb stock and complemented with saffron and almonds,

ACCOMPANIMENTS
Puri  – a traditional south Indian deep fried bread
Pappodum -spicy crisps made with white lentil flour and served with traditional home-made pickles,
Raita -Yogurt with cucumber, fresh mint and coriander helps to cool down any dish that proves too hot.
Dessert
ASSIETTE OF INDIAN DESSERTS
A variation of the Truffles signature dish, consisting of three desserts on one plate

Gulab jamun: set milk reduction deep fried and soaked in cinnamon and cardamon syrup
Kheer: a traditional Indian rice pudding with. cinnamon, saffron, pistashio nuts, roasted almonds, and sultanas
Gajar ka Halwa : carrot and cashew nuts cooked in milk, butter, golden syrup. Cardamon 

COFFEE/TEA
Indian spiced tea or coffee/Tea

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Spanish Gourmet Night

‘I am delighted to welcome you to my” Spanish Tapas gourmet Night

What is Spanish Tapas?

Spanish’ cuisine is as richly varied as the cultural identities of Spain’s many regions; Spanish cooking is unpretentious and simple, based on the freshness of its ingredients.

I am confident that the Tapas menu I have developed over the last two months with local and Spanish ingredient with a view to providing an appropriate blend of traditional authenticity, So, you can tuck into a superb Spanish feast hope to offer you a unique experience of the Mediterranean approach to eating and drinking. Except for the weather of course

 

On arrival canapés

 

1 st course with

 

Pan de Barra

Bread served with extra-virgin olive oil and balsamic vinegar – for dipping

 

Tostada de setas y allioli

Wild Mushrooms, lightly sautéed in garlic

and olive oil and rosemary on alliolt toast

 

Berenjenas Gratinadas

Fried Fresh aubergine, topped with cheese

and roasted pepper

 

Tomate de ciruelo y sopa asada de la pimienta roja

Plum Tomato and roasted red pepper soup with crispy chorizo

 

or

 

Sopa picante del tomate con los mariscos

Spicy tomato soup with Seafood and fresh fish

 

2nd course

 

Tortilla Española

Shredded tortilla and potato & onion omelette,

with fresh coriander and chilli

 

Pescado Blanco Frito

Deep-fried hake fillet, in San Miguel batter, served with roasted

garlic and lemon mayonnaise with fresh dill

 

Calamares Andaluza

Pan fried squid rings, with garlic and chilli and fresh dill

Tossed in with garlic and lemon sauce

 

3rd course

Sangria sorbet with fresh guava

 

4th course

 

Guisado del cerdo con las patatas y el chorizo

Spanish Pork Stew with Potatoes and Chorizo in a butter bean sauce

 

Chorizo Frito al Vino

spicy Spanish sausage,

sautéed in red wine with onions and basil leaves.

 

Albóndigas a la Jardinera

Our Spanish-style beef meatballs, with cracked olives

served in a red wine and tomato sauce.

 

Paella Valenciana

A Valencian-style paella, with chicken

and mixed seafood. With hint of tequila

 

Patatas Bravas

Fried potato, topped with a spicy tomato sauce and chervil.

 

Ensalada de Tomate

Fresh tomato, crumbled goat’s cheese, and fried black pudding

with Spanish olives and Tortilla wraps,

 

Ensalada de Espinacas

Fresh rocket salad with avocado, cucumber,

red onion salad and herb croutons

 

5th course .

 

Empanada de manzana:

Spanish Apple pie with Almond and Cinnamon Ice Cream

or

Flaó: 

cheesecake, with quinces and sumbuca

or

Crema Catalana:

Because of its crisp, caramelized topping, this creamy Catalan dessert is often compared to the French crème brûlée.

 

6th course

Coffee/tea with Almond and Orange cake: a typical dessert recipe from Valencia,

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Mediterranean Gourmet Night

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