Clarkie’s Supper Club
Saturday 21st August 2010
Venue to be revealed later but within 3 miles of junction 28 M1
(Unless you have been before in which case, welcome back!)
We are holding our third night of food and friends in our home. After the success of our other evenings we are so excited to be repeating it.
It’s August, the kids are all off school, and you deserve a break. So come on cheer up and join us for an evening of good food, great company and laughter.
Libby and Sarah have carefully thought out the menu and will once again be cooking delicious food and feeding you.
Using fresh seasonal and wherever possible locally sourced quality food to serve you a delicious menu that we hope will have you coming back again and again. Libby and daughter Sarah are the cooks, with Bob as the gopher; well we had to give him something to do!
If you are Vegetarian or have food allergies please let us know we can accommodate most needs.
We have looked carefully and decided that we can seat 17 people maximum in comfort in our home without squashing you all in too much.
The minimum donation on the night will be £20.
Please feel free to bring your own wine / drinks, Bob is very good at opening the bottles for you, no corkage fees of course.
Take a look at our menu and if you like what you read book it quickly cos it will be first come first served for places.
Please make sure you send me a contact number and the names and how many people you are booking for.
I will send back a confirmation email to let you know that we still have space for you and with it the final address that you are coming to.
So here is our menu again, hope it tickles your taste buds and gets you booking.
Clarkie’s Supper Club
Chunky flakes of poached Salmon and Slivers of Loch Fyne Smoked Salmon, blended with cream cheese and crème freche to create a delicious pate.
Served with fresh salad leaves and a lemon vinaigrette dressing and fresh homemade bread.
Cheese and Onion Tart (V)
Caramelised balsamic red onions and pan fried goats cheese in a flaky pastry case, served with fresh rocket leaves.
Fresh tomatoes, fragrant Basil and creamy buffalo mozzarella cheese, dressed with olive oil and balsamic pied onto crusty home made toast, topped with Palma ham.
Blackened BBQ Pork Fillets
Lean Pork fillets marinaded in herbs and spices, BBQ’d and glazed with a delicious sticky marinade.
Served with a twice baked jacket potato
Sweet Duck Legs with Plums and Star Anise.
Slow roasted Duck legs marinaded with 5 spice, Star Anise, and Cinnamon Sticks and Soy Sauce, cooked with plums.
Served with Basmati Rice
Homemade Tagliatelle drenched in a white wine and cream sauce with chunky Cod flakes, juicy king prawns, seared scallops and fresh garden peas.
Served with seasonal vegetables, carrots, peas and wilted spinach
Traditional Cream Tea
Fresh Homemade scones warm from the oven, served with clotted cream and strawberries
Chocolate, Raspberries and Vanilla
3 desserts on one plate, deliciously moist triple chocolate muffin.
Creamy homemade vanilla ice cream.
Fresh raspberries atop an individual raspberry cheesecake.
Nectarines and Mango.
Oven roasted with honey and cinnamon, juicy Nectarines and mouth watering Mangos. Served with crispy almond biscuits and a side shot of Ameretto.
Freshly brewed coffee or tea & Clarkie’s Suprise
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