The ‘Red Wine’ Supper


When:
February 8, 2019 @ 7:15 pm – 11:15 pm
2019-02-08T19:15:00+00:00
2019-02-08T19:15:00+00:00
2019-02-08T23:15:00+00:00
The 'Red Wine' Supper

The famous beverage of Bacchus is a fabulous partner in the preparation of so many and tasty recipes. Yes, it’s great in the glass to accompany your food but it’s also fabulous in some amazing dishes. Tonight we’re cooking a diverse menu that all use fantastic red wines from amuse to dessert.

Amuse

Red wine cooked spaghetti with peppers, walnuts and parsley

Starter

Both of which are cooked using Vigné-Lourac  – Duras Cabernet

Chorizo, chicken and baby broad bean warm salad

Or

Spinach, feta and pea potato cakes with candied shallots

Mains

All of which are cooked using Domaine de Salvy – Cuvée Naîs

Fillet Medallions

Thick slices from a local chateaubriand cut with a balsamic, rosemary and a red wine reduction

Or

Tuna Agrodolche

Seared tuna steak in sweet and sour red onion and red wine sauce

Or

Winter Vegetable Ragu

Sauté vegetables with beans and lentils in a tomato, chilli and date sauce cooked with red wine and Smoked mozzarella croutons

Dessert

Cooked with Château de Mayragues – Clos des Mages

Poached pear in red wine and orange syrup. Honey mascarpone. Toasted almonds.

Or

Black Forest brownie with a cassis and red wine syrup and clotted cream ice cream

£38.50

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