Carre Arms Hotel > Restaurant >Beaujolais Menu
Beaujolais Menu
Beaujolais Nouveau (or Beaujolais Primeur, as some call it) is a relatively recent phenomenon, dating from the early 1950s.
Jeudi, 17 Novembre 2011 7.30pm for 8pm
It sort of evolved from the harvest festival and the traditional end-of-harvest party, as a cross between a wine from the new vintage, which everyone could enjoy as soon as possible. Beaujolais Nouveau is today probably the first wine of the new vintage anywhere in the northern hemisphere, and is released on general sale on the third Thursday each November.
A tradition here at The Carre Arms Hotel is to celebrate it's arrival with a typically French menu.
Canapés offerts par la Maison
(complimentary canapés)
Purée St Germain
(a green pea soup with sorrel and chervil finished with fromage frais )
Moules Marinières
(freshly steamed mussels with white wine, onions and cream )
Soufflé aux Roquefort
(a twice baked Roquefort cheese souffle)
Terrine de Porc et Poivre Vert
(pork and green peppercorn terrine served with apricot chutney)
Crêpe aux Fruits de Mer Mornay
(seafoods and white sea fish poached in a lobster sauce wrapped in a pancake and baked with a cheese sauce)
Ragoûte de Bœuf ‘a la Bourgeoise’
(beef braised with red wine, shallots, carrots and celery)
Suprême de Volaille au Sauce Estragon
(sautéed free range chicken breast with tarragon sauce)
Tarte Tatin avec Marmelade d’Oignon et Champignons Savage (v)
(a baked savoury tart of wild mushrooms and onion ‘marmalade’ on a dressed leaf salad)
Tarte aux Poires et Almondine
(sweet pastry case filled pears and almonds)
Pot au Chocolat
(smooth chocolate flavoured with rum and served with creme fraiche)
Crème Brûlée aux Pommes et Calvados
(crème brûlée with apple and apple brandy)
Sélection du Fromages du Pays
(selection of French regional cheeses)
Inclusive of a half bottle of Beaujolais Nouveau
(or white alternative) per person
£28.50 per person (please book at reception- limited spaces)
