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Fork 'n' Tipple

THE BLACK HORSE PEMBURY
TELEPHONE 01892822141

GOURMET ‘FORK ‘N’ TIPPLE’ EVENING
FRIDAY EVENING 14 NOVEMBER 2014
7.30PM

CRISPY FRIED DUCK EGG
Served with a salmon and asparagus salsa
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LOBSTER BISQUE
Served with chilli cheese straws
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HAKE
On a Black Pudding Crouton with a Tarragon cream
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STRIPS OF BEEF
Served on a Parsnip and potato Rusty, with a Horseradish sauce and caramelised onions
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POPPY SEED, SWEET SUET PUDDING
Filled with mulled winter fruits, served with a honeyed syllabub  
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COFFEE AND HOME MADE MARSHMALLOW LOLLIPOPS
£35

Accompanying Wines to be advised with each course..... A great wine to discover a new favourite tipple

GOURMET ‘FORK ‘N’ TIPPLE’ EVENING
FRIDAY EVENING 18th APRIL 2014  

7.30PM

BRUSCHETTA OF TOASTED FETA CHEESE
Served with a chilli kiwi fruit and mango chutney

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DUCK BURGER
Mini Bar B Q spiced Duck Burger, sandwiched between caramelised sweet potato and crispy onions

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BOURBON AND BLACK PEPPER MARINATED TUNA
Served with a cocktail of avocado and cherry tomatoes

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LAMB AND SPINACH FILLO PASTRY
Served with garlic and rosemary sauté potatoes

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BAKED ALASKA
Chocolate brownie base, with homemade orange ice cream and fluffy meringue...hot and cold
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COFFEE AND HOME MADE PETIT FOURS
£35
 Wines to be advised...but we are looking to America, New Zealand and Australia for inspiration


GOURMET ‘FORK ‘N’ TIPPLE’ EVENING

FRIDAY EVENING 22nd NOVEMBER  2013
7.30PM
APEROL SPRITZ APERITIF
Anti pasti

CARPACCIO OF BEEF
Served on a rocket and Parmesan salad
VIPRA ROSSA CERASUOLO MONTEPULCIANO D’ABRUZZO
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DOLCELATTE PANNA COTTA
Served with crispy fried sun dried tomatoes
PINOT GRIGIO COLLIO SANT HELENA
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MUSSELS
With a pesto crust
GAVI DI GAVI TOLEDANA
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SLOW ROASTED VENISON STEAK
Marinated in Chianti
Served on a wild mushroom risotto
Char roasted courgettes
RISERVA DUCALE ORO CHIANTI CLASSICO
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CHESTNUT TORTELLONE
Served with chocolate sauce and homemade chocolate chip ice cream
ILLYQUORE
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COFFEE AND HOME MADE PETIT FOURS
£35
 
GOURMET ‘FORK ‘N’ TIPPLE’ EVENING
FRIDAY EVENING 27TH SEPTEMBER 2013  
7.30PM

TOASTED MONTE ENEBRO CHEESE
A goat’s cheese from La Adrada. Won best Spanish cheese 2007
Served on a Pine nut salad
Anna de Cordornniu Brut
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  GEZPACHO
Gezpacho ‘ice cream’, served  with Serrano Ham
Raimat Abadia Chardonnay Albarino
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SEAFOOD PAELLA
Memories of the Costa Brava
Castell de Raimat Chardonnay
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 HONEY GLAZED PORK BELLY
Serverd with crispy crackling and Patatas Bravas....spicy potatoes
Castell de Raimat Tempranillo
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TRADITIONAL ALMOND CAKE
Served with tipsy sherry oranges
Gran Cordorniu Pinot Noir Brut Rose Vintage
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COFFEE AND HOME MADE PETIT FOURS
£35

Welcome to Tom Barton from Cordorniu and Jon Dyer from Mathew Clarke


FRIDAY EVENING 17th MAY 2013
7.30PM

POTTED CRAB AND PRAWNS
Served with toasted solders
CHAPEL DOWN BRUT SPARKLING
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‘PEMBURY PORKERS’
Tim Lear’s ‘chipolata’s made with locally raised Gloucester Old Spot.
Served on stilton mash, with Caramelised onions and red wine gravy
Posh baby bangers ‘n’ mash
CHAPEL DOWN BEER...IPA Made with champagne yeast

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GIN AND TONIC SALMON
With buttered asparagus tips
CHAPEL DOWN FLINT DRY

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 BEEF WELLINGTON
Filet steak, baked in puff pastry with pate. Served with a Madeira sauce
Parsnip chips and mashed Swede with a hint of horseradish
CHAPEL DOWN UNION RED

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APPLE ‘N’ PEAR CRUMBLE with MONKS DELIGHT SYLLABUB
Traditional warm crumble served with a spiced, honey and cider syllabub  
CHAPEL DOWN ROSE
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COFFEE AND HOME MADE PETIT FOURS
£35


FRIDAY EVENING 22nd FEBRUARY 2013
7.30PM
ROASTED TOMATO SOUP
Served with a bloody Mary salsa and a parmesan shortbread
Luis Filipe Edwards Gran Reserva Chardonnay ...Chile
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BABY VENISON SUET PUDDING
Served with a port gravy
Man o War Merlot-Cabernet franc...New Zealand
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SEARED KING SCALLOP
Served on a gingered beetroot salad
Cote du Rhone Jean Luc Columbo...France
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MEDALLIONS OF PORK FILLET
Flambéed in Calvados and served on an apple and potato rusty
Nerderburg The Manor Sauvignon Blanc...South Africa
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MULLED WINTER FRUIT QUEEN OF PUDDINGS
Martini Sparkling Rose Brut...Italy
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COFFEE AND HOME MADE PETIT FOURS
£35

Each course will be accompanied with a wine chosen to complement the food and to challenge your taste buds.
A fantastic way to discover something new....may even become your new favourite!
    ENJOY YOUR  MEAL AND DISCOVER NEW WINES