Please confirm your attendance on the events page and email your menu selections, including any dietary requirements, and wine preference to rdrfcinfo@gmail.com.

Any enquires please contact Quincy who will be happy to answer.

Menu:

Starters:
Grilled Asparagus & Parma Ham Salad – Hollandaise sauce, confit tomato & pea shoot salad
Hay Smoked Salmon – Shallot & caper dressing, Chives, toast sourdough (d)
Chardonay poached pear & beetroot salad – candied hazelnuts, chicory, Orange vinaigrette (v)

Mains:
Braised lamb shank -creamy mash, flageolet beans, seasonal greens, red wine jus (g)
Corn Fed Chicken Breast – Wild mushroom forestiere, applewood smoked bacon, spinach, shoe string potatoes (g & d)
Roasted Gnocchi – Oyster mushrooms, greens beans, basil pesto, toasted pine nuts, rocket (v)

Desserts:
Langley’s Eton Mess – Chantilly cream, seasonal berries, raspberry coulis (v & g)
Dark Chocolate brownie – chocolate tuille, toffee sauce, salted caramel ice cream (v)

v = vegetarian d = dairy free g = gluten free