Sample Menu

An Offal Evening

September 2013

 

 

Hand-gathered elderflower vodka

Crispy pigs tails with apple-balsamic dipping sauce

Toasted cobnuts

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Salad of Ox tongue with cabernet crutons and green sauce

 Warm Bury black pudding, apple and red cabbage salad

Or

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Taste of haggis and a nip of fine whiskey

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Spiced Pigs’ Trotters

Roast Beetroot

Celeriac gratin

Wilted rainbow chard

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Chapel Down Porter (or Guinness) or wine

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Apple sorbet with caramelised cobnut snaps

Or 

Vanilla Panacotta with Blackberries and Violet petal syrup

and/or 

Brandy-infused cheese 

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