Grand Diner
April 25, 2014
There may be some changes to the vintages of wines to be offered, but the menu as it stands at present, is as follows:-
Chef’s Canapes
Miolo Millisime Serra Guacha
Vale dos Vinhedos, Brazil 2009
—
Menu
—
Appetiser soup shot
—
Foie gras with rhubarb chutney
Ginger and balsamic vinaigrette
Brioche Melba toast
Pinot Blanc, Trimbach, Alsace 2011 (vintage to be confirmed)
—
Smoked haddock risotto with soft quail’s egg
English mustard sauce
Chateau Puy Boyrein, AC Graves, 2012 (vintage TBC)
—
Supreme of quail and its confit
Veloute of morels in vin Jaune
Leeks and truffle oil and a mash
Morande Pionero, Pinot Noir, Chile, 2012
—
Pistachio macaroon with griotines in Armagnac
Bitter chocolate ganache
Banyuls Rimage, Les Clos de Paulilles, Chateau de Jau Langedoc 2008 (vintage TBC)
—
Coffee and petits fours
This black-tie event will be held in the seventeenth-century Hall of the Worshipful Company of Innholders. With Helmut Berger in the kitchen, we could do no better for the superintending of the service than the Company’s Hallkeeper, John Cash, sometime Chief Steward to the Fleet.
Ticket prices £85 for members and their respective nominated principal guests, and £90 for additional guests