Continental Wines of Biggleswade and Vallet Freres , Gevry Chambertin

wine tasting menu for the 23rd February


Arrival
Gougeres
Premiere Brut Montlouis 2002


First course
Kentdown Wild Mushrooms cooked in olive oil
with fresh thyme & grain mustard in a brandy & cream sauce

Bourgogne Blanc, Bouree



Fish Course

Fresh Brill Fillet served on red chicory & watercress salad
with a butter sauce & ‘salsa verde’ (herb, anchovies, capers & hard boiled egg)


Pernand Vergellesses, Vallet



Main
Pork Tenderloin & Venison Fillet
pan fried & served on a potato cake with Madeira & Truffle sauce

Beaune 1er Cru Les Epenottes



Cheese
Epoisses, Godminister Chedder, Roquefort,local English Goats cheese.

Gevrey Chambertin, Clos de la Justice