Brasted's - Themed Event Menus

Themed Event Menus

March 22nd 2009 < BACK | NEXT >

Starter

 
Risotto balls of Goats Cheese and Almonds with a Home made Sweet Chilli Jam 
Parmesan basket filled with a Salad of Avocado Pear, Cromer Crab & Baby Shrimp masked in a light Mayonnaise 
Terrine of Local Pigeon, Pheasant & Wild Duck with Beetroot & Red Onion Chutney and Homemade Cream Crackers 

Main Course

 
  • Roasted Rack of Welsh Spring Lamb served with Gratin Potatoes & Rich Roasting Juices

 

  • Slow Roast Belly of Pork with Potato & Apple Rosti & a Sage Vermouth Sauce

 

  • Sautéed Fillet of Halibut with Red Pepper Confit & a traditional Beurre Blanc

 

  • Asparagus Broad Bean & roasted Garlic Risotto with shaved Parmesan & Parsnip Crisps

 

Dessert

 
White Chocolate & Baileys Cheesecake with Fresh Raspberries
 
Fresh Vanilla Pannacotta with a Rhubarb Jelly & Wild Berries 
Warm Chocolate Fondant with a Cinnamon Iced Cream 
Traditional Jam Sponge Pudding with Crème Anglaisé 
  
Coffee & Mints 

EDP Restaurant/Chef of the year 2005 and 2006

Brasted's Diary