The Bard's Night | Dinner Menu

An excellent menu devised by Four Leaf Clover Foods delighted everyone who attended the inaugural Bard's Night on April 21, 2017.


To start-

A duo of trout: fresh trout and herb mousse with a sourdough crisp and hot smoked trout fillet with watercress, spinach and a lemon and caper butter sauce

or for non-fish vegetarians

Vale of Evesham asparagus with watercress, spinach, croutons and a lemon and caper butter sauce

Baskets of rustic breads and butter

 

For main course-

Slow cooked breast of duck with potato gratin, wilted greens, buttered baby carrots and an orange and cranberry sauce

or for vegetarians

Field mushrooms baked with a herb crust, stilton and pesto with potato gratin, wilted greens, buttered baby carrots

 

For dessert-

Lime and Champagne syllabub with almond biscuits

 

Coffee and teas-

Served from a side buffet station in the foyer