Gourmet Evenings
On special evenings each year, under the close supervision of the Chef Lecturer and Restaurant Management Lecturer, the students will treat you to an evening of fine dining and culinary excellence at the Gourmet Evenings - sample menus are show below. We accommodate and welcome guests with special dietary requirements. However, please advise at the time of booking in order to allow the kitchen staff to be equally creative with the vegetarian dishes. This applies also to any guest who has a preference for "well done" food.
The cost of the gourmet evening experience is £26 per person and a £10 non-refundable deposit is required.
You can book a table for one of these evenings by
- completing the online booking via the link on the right
- emailing trainingrestaurant@slc.ac.uk
- phoning Sharon Riach on 01355 807470 Monday - Friday during term time
Gourmet Evenings for Session 2012-2013
Canapes are served prior to the meal between 6.30 and 7 pm with the first course served at 7 pm prompt. The following are sample menus and are subject to change.
Mid Term - Thursday 14 March 2013
Combination of Scottish salmon and langoustine
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Parsnip and Bramley apple soup
with sage and onion tear and share dinner rolls
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Fillet of beef pot au feu with foie gras tortellini
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Bitter chocolate tart with salted caramel ice cream
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Parsnip and Bramley apple soup
with sage and onion tear and share dinner rolls
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Fillet of beef pot au feu with foie gras tortellini
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Bitter chocolate tart with salted caramel ice cream
French Theme - Thursday 18 April 2013
Twice baked cheese souffle
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Sweet corn soup with sea bass beignets
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Slow-cooked duck with duck fat chips and gravy
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Tarte au citron
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Sweet corn soup with sea bass beignets
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Slow-cooked duck with duck fat chips and gravy
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Tarte au citron
Italian Theme - Thursday 2 May 2013
Milanese onion soup - Supa de scigol
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Pan fried John Dory with potato gnocchi,
cockles, samphire and fish veloute
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Braised veal cheeks with risotto a la Milanaise,
fennel and gemolata
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Panna cotta layered with strawberry jelly
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Vanilla friande with Amaretto cream,
blueberry compote and fromage blanc sorbet
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Pan fried John Dory with potato gnocchi,
cockles, samphire and fish veloute
~~~
Braised veal cheeks with risotto a la Milanaise,
fennel and gemolata
~~~
Panna cotta layered with strawberry jelly
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Vanilla friande with Amaretto cream,
blueberry compote and fromage blanc sorbet
End of Term - Thursday 6 June 2013
Duck and pear pithivier with a fresh pineapple chutney
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Mackerel with pickled gooseberries, gooseberry wine jelly
and gooseberry puree
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Loin of venison with pancetta, violet potato, spiced red cabbage,
braised salsify in red wine, bitter chocolate and port sauce
~~~
Coconut mousse centred with a mango bavarois served with a mango glaze,
coconut daquoise, warm coconut and lime sponge, lychee sorbet,
pineapple and mango compote and crisp biscuit
and passionfruit with a warm marmalade beignet
~~~
Mackerel with pickled gooseberries, gooseberry wine jelly
and gooseberry puree
~~~
Loin of venison with pancetta, violet potato, spiced red cabbage,
braised salsify in red wine, bitter chocolate and port sauce
~~~
Coconut mousse centred with a mango bavarois served with a mango glaze,
coconut daquoise, warm coconut and lime sponge, lychee sorbet,
pineapple and mango compote and crisp biscuit
and passionfruit with a warm marmalade beignet
