August Supper Club

Wednesday 21st 7.30pm  £26.50 per person

Peach, Mint & Feta Salad

Slow Cooked Black Bean Ragout

Ham Hock Terrine with Parsley & Quails Eggs

Beer Roast Pork Shoulder with Plum Sauce & Charred Cauliflower

Cinnamon Pavlova with Sweet Labneh Cream and Gooseberry Crumble Ice Cream

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July Fish Night & Supper Club

July Fish Night, Friday 12th

Cured Salmon with beetroot and Horseradish Cream

Fillet of Cod with Puy Lentils, Pickled Lemons & Tomatoes

Carpaccio of Tuna with Grape & Lime Salsa

Barbequed Salmon with Chilli Roast Aubergine,
Roasted Red Pepper Sauce & Black Olive Relish

Fig Halloumi & Pistachio Tart

 

 

July Supper Club, Wednesday 24th

Tomato & Spring Onion Shortcakes with whipped Goats Curd

Iceburg Lettuce stacked with Blue Cheese & Radishes

Spiced Lamb Pastries with grilled Aubergine Salad

Roast Chicken with Roasted Pepper Cous Cous Salad

Tahini, Chocolate and Pistachio Cheesecake

February Friday Night Supper Club

7.30pm  2nd February

 

Scallop & Prawn Roulade with Caviar & cauliflower Puree

Seared Tuna with Pistachio Crust & Papaya Salsa

Roasted Halibut with buttered Leeks and Langoustine Bisque

Smoked Haddock with Poached Eggs and crushed Potatoes

Fig Tart with Cinnamon Ice Cream

 

Bookings & pre payment essential
Please pop into the deli;
Call us on 01653 699389 or
Email us at info@maltonrelish.co.uk

 

February Supper Club

7.30pm  14th & 28th February

 

Beetroot & Carrot Terrine with fennel fronds and grated horseradish

Ricotta Tarts with Pea and Mint

Roast haunch of Venison with grilled Pears & Rosemary and Dauphonise Potatoes

Braised Red cabbage with burnt Aubergine Babaganoush

Chocolate, Peanut Butter & Coffee Ice cream Sandwiches

 

Bookings & pre payment essential
Please pop into the deli;
Call us on 01653 699389 or
Email us at info@maltonrelish.co.uk

 

January Supper Club

7.30pm  17th and 31st January

Pheasant & Rabbit Terrine
served with homemade Rye Bread and Remoulade

Roast Cod on Celeriac & Apple Soup
with and Apple and Thyme dressing

Breast of Pheasant with a Beetroot & Tomato Puree
with Cavolo Nero & Smoked Mash

Fillet of Cod with Puy Lentils & Preserved Lemons

Lemon & Basil Ice with Blood Orange & Rosemary Jelly