Starting the evening with a flute of Randall & Aubin’s finest cuvée on arrival then we begin the gourmet feast with a choice of Oysters Randall or Scallop en Croute complemented with a chilled glass of Veuve Clicquot Yellow Label.
A decadent main course of Hake with a Dorset crab crust served with Printemps vegetables and Jersey Royal potatoes with a tarragon Beurre Blanc sauce perfected with a flute of Ruinart Brut.
The delicious feast of the senses will be finished with a classic dessert of Peach Melba with a Brandy Snap Tuile rounded off with a smooth chilled flute of Veuve Clicquot Rich.
A champagne expert from Moet Hennessy will be on hand to talk guests through each champagne highlighting how each one is crafted and why each is the perfect accompaniment to Ed Baines’s delicious menu.
APERITIF
Randall & Aubin Cuvée
STARTERS
Oysters Randall
– or –
Scallop en Croûte Veuve Clicquot Yellow Label
MAIN
Hake with a crab crust served with Printemps vegetables & Jersey Royals with a tarragon Beurre Blanc sauce
Ruinart Brut
DESSERT
Peach Melba with a brandy snap tuile
Veuve Clicquot Rich
Tickets are £55 per head including champagne. There is a 10% discount for tickets purchased before the end of February.
Salon Prive- 6th March 2018
Randall & Aubin, 64 Bridge Street, Manchester, M3 3BN
www. randallandaubin.com/manchester/
