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To
Start With
Grilled
Delice of Salmon on a Lemon Mash,
Sweet Pepper Rings and a Tomato Salsa
Menetou-Salon 2000, La Charnivolle Fournier, Loire,
France
~~~~~
Delicate Orange Chocolate Marquise glazed with White
Chocolate Ganache, Orange Fillets
Gold Muscat 2000, Welteverde Estate,
Robertson, South Africa
The Puddings
Refreshing
Iced Jasmine Tea and Lime Parfait, Citrus Syrup, Diced
Fruits
Late Harvest Semillion 2000
Vina Casa Silva, Colchgua, Chile
~~~~~
Warm Rich Chocolate Fondant with a Rich Chocolate Sauce,
Crème Fraiche Ice-cream
Cape Muscat 2000, Welterverde Estate,
Robertson, South Africa
~~~~~
Torte di Niccole,
Moist Italian Hazelnut Cake with Mascarpone
1 Capitelli 2000, Robero Anselmi, Veneto, Italy
~~~~~
Hot Steamed Maple Syrup Sponge Pudding & Custard
Reserve du Chateau Monos 1997
~~~~~
A Chilled Plum Soup drizzled with yoghurt
and Pain d’Epices Croutons
Elysium 2001, Andrew Quady, Madera California
~~~~~
Cheese & Biscuits
Quinta da Vritiga, Ramos Pinto, Douro Portugal
Coffee & Home-made Chocolates
~~~~~
Wines by Frank Staintons, Kendal
01539 731886
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TAPAS
NIGHT
12th & 13th March 2003
£ 22.50 including wine
SPANISH
OLIVE, WOOD ROASTED ARTICHOKES,
SUN BLUSHED TOMATOES
PARXET CUVEE 21.BRUT CAVA
~~~~~
CHEIVECHE
OF SALMON & SCALLOPS, MARINATED FILLETS OF RED MULLET
IN CLOVES, CINNAMON & SHERRY, GRILLED SQUID WITH
GARLIC, PAPRIKA, PARSLEY & OLIVE OIL
MARQUES DE ALELLA CLASICO 2001
~~~~~
PATTA
NEGRA (IBERIAN CURED HAM) WITH MELON, FIGS & PEARS,
CRUSTINIS WITH TOMATOES, BASIL & ONIONS
CON CLASS SAUVIGNON BLANC 2002
~~~~~
BONELESS
QUAIL WITH CINNAMON AND MUSCAT GRAPES
POEMA GARNACHA, VINA VIEJAS
MERGUEZ SAUSAGES WITH BEANS
CASTELL DEL REMEI, GOTIM BRU 2001
RABBIT IN SHERRY & GARLIC
GUELBENU AZUL 2000
POTATOES WITH SPICY DRESSING
MUSHROOMS WITH HAM
~~~~~
A
DELICATE VANILLA PANNA COTA WITH DARK CHOCOLATE
SHATTERING & A STRAWBERRY SALSA
PARXET CUVEE DESSERT.NV
~~~~~
COFFEE
& PETIT FOURS
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HSS
Winter ‘Meat’
Jambo Restaurant
6th March 2004
On
Arrival
Ribes Royale
Starter
Hebridean Lamb ‘Carpaccio’
with black olives, roasted garlic
and shavings of ‘Lord of the Hundreds’
Main
Course
Hebridean Hogget ‘Confit’
with Clapshot Cake and Wild Mushrooms
Pud
New Season Rhubarb Cheesecake (made using sheep milk
yoghurt)
with Raspberry Coulis
Savoury
Savage Sheep and Damson Cheeses
Damson Brandy
Wines
Trebiano and Malbec
Beers
Black Sheep and Damson
Coffee
or Tea with Petit Fours
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