Veuve Clicquot Experience

Canapés

Roast free range chicken in a tiny Jersey Royal, bound with a chicken jus bread sauce and crisp Ayrshire bacon

Welsh rarebit soufflés in crisp tartlets, red onion marmalade and crispy sage

Scottish lobster salad with a poached quail’s egg and a salad of chives and mustard leaf with a citrus aïoli in a filo tartlet

Artichoke with Parma ham, sunblushed tomato and mascarpone on a crisp polenta croute

First Course

Potted Morecambe bay shrimps, pickled cucumber salad, micro cress and brown bread croûtes or

Warm St Tola goat’s cheese salad with organic leaves, toasted hazelnuts and sherry vinaigrette

Main Course

Slow braised ox cheeks in a rich red wine jus, celeriac purée, savoy cabbage with chestnuts and morels and root vegetable crisps or

Savoy cabbage parcel with wild mushrooms and chestnuts, celeriac purée, pot roasted heritage vegetables, root vegetables crisps and red wine jus

Pudding

“rhubarb’s” Tasting plate: Hibiscus and rhubarb jelly, Rhubarb brûlée, Rhubarb and stem ginger ice cream with vanilla bean shortbread

“rhubarb’s” homemade petits fours

Wines

Veuve Clicquot Yellow Label

Sauvignon de Touraine, Domaine de Marce 2007

Devlins Mount Shiraz, S. Australia 2006