Saturday 19 June @ Boulevard Brasserie from 7:30PM
We will have a 3-course dinner and a soft drink
STARTERS
Garden pea & mint soup pb
Baked brie in filo – a wedge of brie in filo pastry. Served with mixed salad and cranberry chutney
Chicken liver parfait – red onion marmalade and toasted country bread
Citrus salmon – celeriac remoulade and dill oil
MAINS
Breaded chicken Milanese, truffle mayo & fried egg – artichokes, preserved lemon and reggio cheese salad
Beef Bourguignon & mash – braised beef stew in red wine, bacon lardons and mushrooms
Grilled Sea bass fillet – French beans, cherry tomatoes, black olives & basil pesto
Aparagus risotto – broad beans, pea and baby spinach pb
Israeli couscous – Mediterranean vegetables and fresh tomato sauce
DESSERTS
Classic crème brulee
Belgian chocolate truffle cake pb
Selection of sorbet pb and ice creams
If you have some dietary requirements or allergies, please let me know.
We also need to pre-order our meal so please choose 1 starter, 1 main and 1 dessert when booking.
Please do remember we are under COVID-19 restrictions and the restaurant requires all guests to remain on their table of 6 during the event.
I look forward to meeting you.
Anne