Our Next Event
Saturday 28th April 2012
7.30 pm
Bob & Sarah
Our last event before our Summer break so let us spoil you.
Come and join us for an evening of great food, brilliant company and lots of laughter.
Libby and Sarah have carefully thought out the menu and will once again be cooking delicious food and feeding you.
Using fresh seasonal and wherever possible locally sourced quality food to serve you a delicious menu that we hope will have you coming back again and again. Libby and daughter Sarah are the cooks, with Bob will once again be on duty as the gopher; well we had to give him something to do!
If you are Vegan or Vegetarian or have food allergies please let us know we can accommodate most needs.
We have looked carefully and decided that we can seat 16 people maximum in comfort in our home without squashing you all in too much.
Please note the donation for the evening is a minimum of £25
Please feel free to bring your own wine / drinks, Bob is very good at opening the bottles for you, no corkage fees of course.
Take a look at our menu and if you like what you read book it quickly because it will be first come first served for places.
Please make sure you send me a contact number and the names and how many people you are booking for.
I will send back a confirmation email to let you know that we still have space for you and with it the final address that you are coming to.
So here is our menu again, hope it tickles your taste buds and gets you booking.
Beginnings
Asparagus, Lincolnshire Poacher Cheese and Potato Filo Tartlet
Beautiful English Asparagus, flavourful Lincolnshire Poacher cheese and smooth creamy potato blend beautifully together in theses individual Filo pastry tartlets
Served with fresh peppery rocket and a reduced balsamic dressing.
Home Smoked Jasmine Tea Salmon
Thin slices of home smoked Jasmine Tea salmon served with home pickled Dill cucumber, soft cheese and home baked soda bread.
BBQ Ribs & Spicy Wedges
Slow, slow, slow cooked pork ribs, marinated in Clarkies special BBQ sauce, cooked till the meat falls off the bone. Served with spicy potato wedges.
Mains
Lebanese Lemon Chicken
A Chicken Supreme cooked with fennel, cumin and chilli, spicy and aromatic
Served on a bed of preserved lemon and fennel cous cous.
Roast Pork Loin with Balsamic Baked Onions and Potatoes.
Local Pork loin roasted with rosemary, garlic and fennel, sliced thickly and served with delicious crisp, dark, sticky red onions and potatoes.
Beedhams Venison Sausages Two Ways.
Beedhams is a fantastic local butcher that smokes their own quality meats.
Smoked and unsmoked venison sausages. Served with a rich red wine reduction on a bed of celeriac puree.
All served with
Baby new potatoes in butter and nutmeg
Fresh spring green
Farm fresh carrots
Desserts
Lemon Tart
Sounds simple, tastes delicious, crisp shortcrust pastry made with vanilla and lemon zest, with a tart, wobbly lemon filling. Served with cream.
Chambord Profiteroles
Light Choux pastry profiteroles filled with Chambord flavoured crème patisserie, piled high and
drizzled with a dark bitter chocolate sauce.
(Chambord is a black raspberry and blackberry liqueur)
Traditional Steamed Sponge Pudding
An old favourite traditional individual steamed sponge pudding,
topped with rhubarb and cinnamon compote and of course our home made custard.
Freshly brewed tea and coffee
Served with Clarkies Home made after dinner mints.
Come and join us for an evening of great food, brilliant company and lots of laughter.
Libby and Sarah have carefully thought out the menu and will once again be cooking delicious food and feeding you.
Using fresh seasonal and wherever possible locally sourced quality food to serve you a delicious menu that we hope will have you coming back again and again. Libby and daughter Sarah are the cooks, with Bob will once again be on duty as the gopher; well we had to give him something to do!
If you are Vegan or Vegetarian or have food allergies please let us know we can accommodate most needs.
We have looked carefully and decided that we can seat 16 people maximum in comfort in our home without squashing you all in too much.
Please note the donation for the evening is a minimum of £25
Please feel free to bring your own wine / drinks, Bob is very good at opening the bottles for you, no corkage fees of course.
Take a look at our menu and if you like what you read book it quickly because it will be first come first served for places.
Please make sure you send me a contact number and the names and how many people you are booking for.
I will send back a confirmation email to let you know that we still have space for you and with it the final address that you are coming to.
So here is our menu again, hope it tickles your taste buds and gets you booking.
Beginnings
Asparagus, Lincolnshire Poacher Cheese and Potato Filo Tartlet
Beautiful English Asparagus, flavourful Lincolnshire Poacher cheese and smooth creamy potato blend beautifully together in theses individual Filo pastry tartlets
Served with fresh peppery rocket and a reduced balsamic dressing.
Home Smoked Jasmine Tea Salmon
Thin slices of home smoked Jasmine Tea salmon served with home pickled Dill cucumber, soft cheese and home baked soda bread.
BBQ Ribs & Spicy Wedges
Slow, slow, slow cooked pork ribs, marinated in Clarkies special BBQ sauce, cooked till the meat falls off the bone. Served with spicy potato wedges.
Mains
Lebanese Lemon Chicken
A Chicken Supreme cooked with fennel, cumin and chilli, spicy and aromatic
Served on a bed of preserved lemon and fennel cous cous.
Roast Pork Loin with Balsamic Baked Onions and Potatoes.
Local Pork loin roasted with rosemary, garlic and fennel, sliced thickly and served with delicious crisp, dark, sticky red onions and potatoes.
Beedhams Venison Sausages Two Ways.
Beedhams is a fantastic local butcher that smokes their own quality meats.
Smoked and unsmoked venison sausages. Served with a rich red wine reduction on a bed of celeriac puree.
All served with
Baby new potatoes in butter and nutmeg
Fresh spring green
Farm fresh carrots
Desserts
Lemon Tart
Sounds simple, tastes delicious, crisp shortcrust pastry made with vanilla and lemon zest, with a tart, wobbly lemon filling. Served with cream.
Chambord Profiteroles
Light Choux pastry profiteroles filled with Chambord flavoured crème patisserie, piled high and
drizzled with a dark bitter chocolate sauce.
(Chambord is a black raspberry and blackberry liqueur)
Traditional Steamed Sponge Pudding
An old favourite traditional individual steamed sponge pudding,
topped with rhubarb and cinnamon compote and of course our home made custard.
Freshly brewed tea and coffee
Served with Clarkies Home made after dinner mints.
