What an amazing evening at our annual GOURMET NIGHT where Head Chef Paul Somerville and his team pull out all the stops to produce a 6 course dinner matched with wines chosen and presented by Kevin Smith from https://facebook/alliancewine. Huge thank you to all the team - big effort and many happy customers. THE SELKIRK ARMS HOTEL - GOURMET NIGHT Friday 17th January 2014 “A Toast to Unsung Heroes” AMUSE BOUCHE: TOMATO WATER tiger shrimp fondue * POTTED PORK egg ravioli Wine : Côtes du Rhône Blanc La Petite Polissonne * BEEF TEA beef consommé, shin, brunoise vegetables * RAZOR CLAMS chorizo, garlic, tomato concasse, shallots, chives, coriander crumb Wine: Vouvray Sec, Domaine Sylvain Gaudron * LAMB Rack of lamb, braised fennel, mutton fritter, fondant potato, sweet redcurrant reduction Wine: LInfidèle, Terrasses du Larzac, Mas Cal Demoura * CHOCOLATE CREMEUX Puff candy, salted caramel peanuts, banana ice cream Wine: Côteaux du Layon, Domaine des Baumard * Tea or Coffee Petit Fours
Posted on: Sun, 19 Jan 2014 14:35:52 +0000