Saturday September 14th 7pm

Three course menu x Wine flight

• Smoked pancetta and crab risotto – served with a Tuscan Vermentino
• Crab and fennel ravioli with nduja sauce – serve with a Valpolicella
• Lemon and ricotta tart – served with a late harvest Riesling.

Menu may change as all dishes subject to availability of fresh produce.

Our Fredricks Menu Offering this Christmas

Pre-order as soon as possible, to avoid disappointment

MENU

Starters

Beetroot and goats cheese terrine £6.95 each (serves 2)

Mackerel pate 4.95 per portion 

Small festive quiches £3 small  £4 medium

Mains

Classic Beef Wellington £12.95 per portion 

Salmon en croute with spinach and tarragon £12.95 per portion

Turkey breast ballotine  £24  (serves 2)

Parsnips with rose harissa paneer in puff pastry £9.95 per portion 

Kojo marinated celeriac with smoked almonds £9.95 per portion

Sides

Parmesan parsnips £4.95 (serves 2)

Brussel sprouts two ways £4.95 (serves 2)

Braised red cabbage with apple and spices £4.95 (serves 2)

Desserts

Whole Burnt basque cheesecake £40 (add boozy berries from the shop) (serves 16)

Pecan pie £3 per slice

West Moreland tarts £3 each

Set menu for two people – Includes your choice of Starter, Main, the 3 sides and a Dessert – £50

Other

Sausage Rolls 

Pork and Cranberry, Pork Sage and Onion or Pork with Caramelised Onion   £3.00 each                               

Large Quiches (serve 6-8)

Walnut and Stilton, Salmon and Dill, Mediterranean Vegetable, Beetroot and Goats cheese, Quiche Lorraine    £20.00 each

Classic Cheese board 

Average pricing works on 100g per person @ £2.60

Add crackers, pates, chutney, pickles from the Deli

Please email your orders to info@fredricksfinefoods.com

WINE UNPLUGGED

[def:] A focus on making wine sustainably, using minimal-intervention, working with premium cool climate vineyards and growers striving to create wines that reflect the season and place in which they are grown.

The Cloak & Dagger Sangiovese from Australia is a revelation – A modern Sangiovese in all its simplicity; balanced drinkability, slippery and silky – almost like velvet – with plenty of juicy acidity to keep it up-tempo and bright. You know, a wine like this that you could happily enjoy on any evening. It is utterly delightful.

Cloak and Dagger is from talented duo Nina Stocker and Callie Jemmeson, both with a raft of winemaking and growing experience under their belt.

Nina and Callie believe that winemaking doesn’t have to have barriers but what it does need is quality, focus and a destination, with plenty of pizazz and fresh ideas.

Their combined winemaking experience includes Bordeaux, Burgundy, the Northern and Southern Rhône, Provence, Beaujolais, Emilia Romagna, Alsace, Barolo, Sonoma, Central Otago, Marlborough, McLaren Vale, Yarra Valley and Heathcote… you get the idea – they LOVE travel and they LOVE their work making delicious and drinkable wines