Laying Up Supper & Prize-Giving - Tuesday 13th November

Accounting Information Accounts code 4403

Participant: Menu selections Starter - 1. Gin cured salmon, pickled cucumber, shallots and creme fraiche Starter - 2. Sun-blushed tomato and red onion tarte Tatin with a rocket and parmesan salad Starter - 3. Goats cheese panna cotta, savory granola and lemon oil. (V) Main course - 1. Chicken breast, pan-fried gnocchi, peas a la paysanne, finished with a pancetta velouté Main course - 2. Harissa trout, caper pomme puree, lemon and garlic hispi cabbage & crème fraiche Main course - 3. Wild mushroom and spinach strudel, pomme puree, tender stem broccoli, and mushroom velouté (V) Dessert - 1. Italian tiramisu with gold leaf Dessert - 2. Passionfruit curd tart, white chocolate leaf and mascarpone cream Dessert - 3. Seasonal fruit plate, edible flowers and raspberry coulis (V)