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Gourmet Dinner and Wine Pairing Evening on Wed 12th October

21 September 2016

7 Course Gourmet Dinner

Selection of homemade breads with olives and dips

Pan Fried Scallop ~  Black Pudding, Vanilla Cauliflower Puree and Golden Raisin dressing

Squab Pigeon  Breast ~ Puy lentils, aged balsamic and French Beans

Curry Spied Hake ~ Chirizo, peperonata sauce and garlic aiola

Braised Beef Cheeks ~ Oyster and Guiness jus with asparagus and port neuf

Chocolate Tart ~ Morello cheery compote and vanilla ice cream

Cheeseboard ~ Young Buck, Tome de Savoie Armagh Apple and Oat Cakes