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Annual Dinner and Prize Giving 2017

Wednesday 15th March 2017


Dinner Menu

A. Rillette of Salmon with Winter leaves and Caper dressing. (GF)

B. Beef Consommé Royal Jardinière.

C. Tempura Sushi Roll with Pickled Ginger, Wasabi Sweet Soy Sauce

D. Rosette of honeydew water and Galia melon served with a strawberry coulis (v) (GF)


E. Seared Chicken and Wild Mushroom Boudan, Rosti potato, Salsify, Fine Green Beans, Madera jus. (GF)

F. Baked Cod Loin with a Herb Citrus Basil Crust with Lemon Thyme Whipped Potatoes, Glazed Carrot Pearls.

G. Cornish Goats Cheese Tart with Parmesan Crisp and served with a Spicy Tomato Compote. (V) (GF)


Dark Chocolate & Orange Pudding Souffle

with a tangy citrus curd sauce

Plus gluten free pudding


£15.00 per head


A few photos from night.......

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