Wynnstay Gourmet Dinner: 23/2/08
- Champagne and canapès
- Smooth chicken liver pate flavoured with tequila and cranberry, served with homemade chutney and warm
- Smoked chicken breast on an avocado and tomato salad served with a pine nut and balsamic dressing
- Deep fried king prawns coated in a light ginger, coriander and lime tempura batter served with sweet chilli jam
- Seared king scallops with roast cherry tomatoes and a saffron fish cream sauce
- Caprese salad – Buffalo mozzarella, beef tomatoes and torn basil leaves drizzled with olive oil
- (accompanied by a glass of Vincent delaporte Sancerre 2006)
- Champagne sorbet
- Haggis stuffed chicken breast, with roast baby mushrooms, shallots and smoked bacon, served with a white wine and tarragon cream sauce
- Crispy fillets of seabass on leek and potato mash with a white wine and cream sauce
- Rack of lamb served with buttered green beans wrapped in Parma ham surrounded by a redcurrant gravy.
- Char grilled fillet steak sat on a mushroom pate en croute, topped with Dolcelatte cheese, surrounded by a brown ale reduction
- Hand made butternut squash ravioli, served with spinach and a simple sage butter sauce
- (accompanied by a glass of Georgies walk cab sav 2000 barossa valley )
- Local Erbistock ice cream – Vanilla, Raspberry, Chocolate or Honeycomb served in a brandy snap basket with fruit coulis
- Homemade blackberry crème brulee with a crunchy caramel topping served with almond and cinnamon shortbread
- A selection of cheeses served traditionally with biscuits and homemade apple and pear chutney
- Belgian waffle surrounded by toffee and butterscotch sauce and honeycomb ice cream!
- Blueberry cheesecake
- A selection of cheeses served traditionally with biscuits and Chef's homemade chutney
- (accompanied by a glass of conte zandotti frascati desert wine 2002)
- Coffee and Liqueur
- £55 per head (Disco to follow meal)