Cruiser Laying Up Supper

Starters
Honey baked salmon, celeriac and horseradish remoulade
Kerla chicken curry soup, garland coriander naan
Butternut squash, sage and parmesan arancini
Mains
Baked haddock fillet Rarebit, melting cheddar cheese, marinated tomatoes, crushed new potatoes lyonnaise
Pan roasted pork fillet, apricot and parsley crumb, parsnip pureé, warm potato and butter terrine
Wild mushroom and thyme risotto, pickled beetroot and pecorino
Desserts
Lemon and raspberry posset, shortbread
Sticky toffee pudding, clotted cream
Selection of local cheeses, rustic biscuits and chutney (additional £3).
Resources assigned to this event
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