Rotary Partners Evening Dinner

Thu, Mar 30th 2017 at 7:00 pm - 10:00 pm

Dinner with partners


Menu choices must be submitted to Rot. Chris James no later than Friday 24 March and Rotarians and guests should settle their own bill at the end of the evening. The evening is limited to a maximum of 40 persons.

MENU

To start

 Duck pastilla

 seasoned confit duck leg, vermicelli noodles, date and onion chutney wrapped in brick pastry served with mixed leaves and a Greek yoghurt and sumac dip

 Celeriac & cheddar soup (v)

with warm petit pain roll & butter

Spinach & smoked haddock soufflé

 with tomato, pepper & olive oil sauce

 Plum tomato bruschetta (v)

 with poached egg

 

Mains

 Slow cooked beef short rib

 with mulled red cabbage & creamy mash

 Harissa salmon

with white bean/pancetta goulash, sun blushed tomato & cucumber spaghetti

 Moroccan chicken breast

served with Mediterranean vegetable cous cous & spicy oven roasted plums

 Sweet potato fennel & feta parcel (v)

 with a walnut, orange & honey sauce. Served with breaded fine bean fries

 

 Puddings

 Mahalabia

a set milk pudding with orange water, almonds & ground rice

 BEAH cheese board

four local cheeses, Water biscuits, Scottish oatcakes, grapes,

celery & apple

 Brioche & apricot bread & butter pudding

with double cream

‘Beah mess’

Peaches, whipped cream and homemade chocolate meringue

 

£28 / person

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