The menu for the Gareth Chilcott evening will be as follows
minestrone soup
roast topside of beef with Yorkshire pudding and beef gravy
chef’s choice of vegetables
apple & blackcurrant crumble with custard
brie, stilton & mature cheddar cheese with biscuits
coffee & after dinner mints
fan of sweet melon with mango and coulis & blackcurrant
sorbet
chicken Bentley style( wrapped in smoked bacon and cooked in BBQ sauce)
chef’s choice of vegetables
zesty lemon & lime Bavarios with a cream swirl
brie, stilton & mature cheddar cheese with biscuits
coffee & after dinner mints
Vegetable Soup
blade of beef in
chef’s choice of vegetables
treacle sponge with custard
brie, stilton & mature cheddar cheese with biscuits
coffee & after dinner mints
The PROVISIONAL table plan for the next dinner is as follows
