Function 1015 at Dining Room 211
Monday 20th May, 2002
Young Chef Dinner – Andrew McConnell 

CHAMPAGNE
Laurent Perrier N/V 

AMUSE
Onion, cider and calvados soup

ENTRÉE
Soused mackerel with crème fraiche, roasted baby beets, capers and fresh dill.
~
1994 Grossot Chablis  – AC
1994 Dauvissat Chablis 1er Cru ‘Sechet’
1994 Michelot Meursault – AC

MAIN COURSE
Roast pheasant, creamed spinach and
marinated mushrooms.
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1986 Chateau Haut Marbuzet – St Estephe
1990 Raymond Reserve Cabernet – Napa Valley
1986 Wynns John Riddoch – Cabernet

DESSERT
Sussex pond pudding with lemon jelly and vanilla bean ice-cream
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1998 Grand Maison Monbazillac ‘Cuvee des Anges’

COFFEE and PETIT FOURS
Old Muscat – Rutherglen