FDPC – Meal

 

The FDPC prize-giving meal is booked for Friday 8th April 2011 – 19:00 for a 19:30 start  

 

We’re at ‘The Mill at Rode’. (http://themillatrode.co.uk/ - click here for a map)

 

The reports from this venue from 2009 & 10 were excellent; both food and drink, plus the spacious and private room for our awards ceremony.

 

This year, we’re again offering a slightly wider selection – 2 courses plus you welcome drink (or all 3 courses, but no drink) for £15 per person (some steaks +£2.50).

 

The club will be subsidising the event, so this is still excellent value for money, plus gives those who prefer a starter to a sweet an additional option.

 

This is a night not to be missed, and places will go quickly ;  make sure you get your tickets promptly !!

 

Just click on this link to place your order

 

Thanks – Ashley

 

This years menu …………

 

Starters (V = vegetarian option)

Soup of The Day - Chef's own homemade soup (v)

Salmon mousse served with roasted red and yellow peppers, dressed leaves, balsamic reduction and crisp toast.

Wild and field mushrooms pan-fried in butter with garlic and parsley served on homemade toasted bread. (v)

Sweet corn, spring onion and chilli pancakes topped with cream cheese and crispy bacon and finished with coriander dressing. (v)

Blue vinny and Somerset scrumpy rarebit with dressed leaves and walnut dressing.

Seared breast of pigeon with caramelised onions beetroot puree crisp bacon and red wine jus.

 

Main . (V = vegetarian option)

Char grilled West Country rib eye steak topped with wild garlic butter served with fries and dressed leaves (+£2.50)

Lightly spiced tagine of local root vegetables with apricots, almonds and dates served with lemon cous cous (v)

Foye river mussels steamed in green Thai curry and coconut sauce. Served with Basmati rice.

Sweet corn, spring onion and chilli pancakes with roasted peppers, cream cheese and mixed salad. (v)

Lightly cured belly of Somerset pork with apple veloute mashed potatoes and red wine jus.

Mixed Cornish seafood sautéed with cherry tomatoes, pesto and white wine tossed with linguini. Served with a green salad.

Smoked bacon wrapped roulade of chicken stuffed with spinach, pine nuts and goats cheese served with mashed potatoes and a rich mushroom sauce.

 

Desset. (V = vegetarian option)

Selection of Marshfield ice cream and sorbets (v)

Local cheeses with biscuits, homemade chutney & seasonal extras. (v)

Traditional treacle tart with lightly whipped vanilla cream.

Baked crystallised ginger cheesecake with rhubarb compote.

Cappuccino chocolate mousse with white chocolate chip cookies.