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.
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
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.