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PECKS DINNER AT EIGHT
Guests continue to relish Pecks renowned seven-course gourmet “Dinner at Eight” programme.
Diners are invited to arrive at 7.30pm to experience the staging of our theatrical cavalcade
of the culinary delights that await them.
Sample dishes from each course are presented at the table by waiting staff who describe the ingredients,
cooking techniques and flavours; no one needs to be disappointed by their choice.
And, after 28 years we famously still invite you to bring wine from your collection,
or simply relax and enjoy some of ours, with the finest theatre of food experience.
Bring your own wine Tuesday, Wednesday & Thursday evenings only, (except for any special events).
We do not charge corkage.
- FEBRUARY
- MARCH
- APRIL
FEBRUARY 2012
DINNER MENU
Appetisers
_______
Curried Potato Soup with Mango Chutney
Oxtail Soup, Mustard Dumplings
_______
Pecks Famous Fish Pie
Smoked Chicken and Ham Hock Terrine, Ciabatta Garlic Croutons, Piccalilli Pots
Tomato Tart Tatin, Goats Cheese Emulsion
_______
Slow Roast Shoulder of Lamb with a Raisin and Apricot Farce, Lamb Jus
Galantine of Guinea Fowl, Swede Mash and Dijon Mustard Velouté
Baked Cod Tail Bourguignon and Fondant Potato
Caramelised Chicory and Stilton Tart with Pear and Stilton Sauce
All main course dishes are served with
Fresh Market Vegetables and Potato Garni
_______
A Selection of our Famous Pecks Puddings
_______
A House Selection of Cheese
served with Relish, Biscuits and Garni
_______
Fresh Coffee and Petit Fours
Tuesday & Wednesday (5 courses) £36.95
Thursday & Friday (7 courses) £41.95
Saturday (7 courses) £46.95
The February menu begins on Tuesday 31st January 2012 and ends on Saturday 25th February 2012
MARCH 2012
DINNER MENU
Appetisers
_______
Roasted Plum Tomato Soup Rustic Croutons
Chicken and Leek Soup
_______
Crispy Fried Salmon with Primavera Broth, Lemon Aioli
Carpaccio of Beef Bavette, Season Leaves and Mi-Qui Tomato
Wild Mushroom Croute with Camembert Drizzle
_______
Slow Roast Gloucester Old Spot Pork on Puy Lentil and Smoked Bacon Salad, Pork Jus
Chicken Laksa, Jasmine Rise and Crispy Noodles
Seared Red Mullet, Thyme and Orange Barley Risotto Roast Courgette and Ricotta Lasagne,
Garlic and Rosemary Bread Sticks
All main course dishes are served with
Fresh Market Vegetables and Potato Garni
_______
A Selection of our Famous Pecks Puddings
_______
A House Selection of Cheese
served with Relish, Biscuits and Garni
_______
Fresh Coffee and Petit Fours
Tuesday & Wednesday (5 courses) £36.95
Thursday & Friday (7 courses) £41.95
Saturday (7 courses) £46.95
The March menu begins on Tuesday 28th February 2012 and ends on Saturday 31st March 2012
APRIL 2012
DINNER MENU
Appetisers
_______
English Onion Soup, Sage Bread and Cheddar Cheese
Chorizo and Chickpea Soup
_______
Panko Crumbed Deep Fried Crab Cakes, Warm Crisp Salad and Anchovy Butter
Chicken Satay, Coriander, Lime and Peanut Sauce
Baked Pecorino Cheesecake, Fig Jam and Season Leaves
_______
Lamb and Pomegranate Tagine, Almond and Raisin Couscous
Roast Basil and Spinach Porchetta with Honey Jus
Baked Herb Coated Tuna Steak, Caper Dressing
Primavera and Pepper Risotto with Sherry Baked Artichoke Hearts
All main course dishes are served with Fresh Market Vegetables and Potato Garni
_______
A Selection of our Famous Pecks Puddings
_______
A House Selection of Cheese
served with Relish, Biscuits and Garni
_______
Fresh Coffee and Petit Fours
Tuesday & Wednesday (5 courses) £36.95
Thursday & Friday (7 courses) £41.95
Saturday (7 courses) £46.95
The April menu begins on Tuesday 3rd April 2012 and ends on Saturday 28th April 2012.
