The Bard's Night | Dinner Menu

An excellent menu devised by Four Leaf Clover Foods will delight everyone who attends The Bard's Night on April 21.

 

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


Everyone attending will be asked to provide their correctly spelt name for the place cards and the guest directory and will be asked if they have any special dietary requirements (e.g. gluten or salt free, dairy free, etc). The letter requesting this information will be sent out by April 1, 2017.