St Margaret’s Hospice Fundraiser

We are proud to be holding the first St Margaret’s Hospice Supper Club Fundraising evening. We hope that you can come along and support the fantastic work they do.

Proceeds from the meal will go towards the Hospice.

Set 3 course meal for £25, Tuesday 18th July

Book a table here or Ring us on 01823 332117

Starters

Chicken and Duck Salad
Home smoked, thinly sliced Chicken and Duck Breast served on a Walnut, Celery and Apple Waldorf Salad

Summer Salad
Toasted Walnuts combined with Figs, Goats Cheese, Rocket and Watercress, drizzled with a Raspberry Vinaigrette

Grilled French Brie
French Brie lightly grilled until melting, served on a bed of Green Leaves and Cranberry Coulis

Homemade Sausage Roll
Sausage Meat with Chorizo, Caramelised Onion and Paprika combined into a thick cut Sausage Roll, served on summer Slaw

Shallot Tarte Tatin
Roasted Shallots combined with Thyme and Balsamic set into a crisp Puff Pastry Tart served on a Honey Mustard Salad

Sardines on Toast
Grilled Sardine Fillets sprinkled with a crisp Paprika Crumb, sat on toasted Ciabatta topped with Mango and Tomato Chutney

Mains

Belly Pork
Slow roasted, Crispy Crackled Belly Pork served on roasted Paprika Sweet Potato Wedges, pan charred Sweetcorn and a No Mayo Slaw, drizzled with a Balsamic Reduction

Beetroot Burgers
Mini Golden and Ruby Beetroot Cakes sprinkled with Feta Cheese served with a warm Garlic and Lemon infused Giant Couscous Salad, filled with Cherry Tomatoes and roasted Sweet Potatoes

Hake
Pan roasted Hake Fillet topped with a Paprika Cheddar Crust and roasted vine Cherry Tomatoes, served on charred Courgette Slices and crushed New Potatoes, drizzled with Basil Pesto

Free Range Chicken Fricassee
Oven roasted Chicken Breast, Creamy Mash and Sugar Snap Peas drizzled with a Pancetta, Chestnut Mushroom and Tarragon Cream Sauce

@Tristans Gourmet Steak Burger
Our homemade 8oz Steak Burger in a toasted Ciabatta Bun filled with Red Onion, Tomato, Stilton, Caramelised Onion Marmalade and Rocket, served with Sweet Potato Chips and Seasonal Slaw

Pac Choi Parcels
Shitake Mushroom and roasted Butternut Squash combined with Chilli, Coriander and Garlic; wrapped in Pac Choi leaves served with Black Wild Rice and drizzled with homemade Sweet Chilli

Desserts

Mousse
Dark Chocolate and Pistachio Mousse topped with Sweetened Blackberries

Cheesecake
Creamy Blueberry Filled Cheesecake with a crunchy Hobnob Base

Creme Brulee
Cardamon and orange creme Brulee

Brownie
Warm gooey Chocolate Brownie, served with Cream, Ice Cream or Custard