A specialist delicatessen and catering kitchen, offering the finest food cooked in our theatre style kitchen on the premises
Three course menu x Wine flight
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
[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
£35 per head – Set Menu
St. Germain Spritz on arrival
plus a carafe of house wine per couple (red, white, rosé or fizz)
Or trade up and pre-order anything from the wine shop (and we’ll pay +£5 corkage to Suk)
Huge Thank you to everyone – We have now closed bookings.
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