Valentine’s at The Tabloid

Valentine’s Dinner Menu

Plated Chef’s Antipasto
An individually plated antipasto platter consisting of octopus and king prawns, Parma ham and Italian salami, goat’s cheese, stuffed peppers, marinated mushrooms and grilled vegetables dressed with herb oil dressings (Vegetarian antipasto available)

Soup & Pasta
Jerusalem artichoke soup finished with truffle oil
Lobster consommé, lobster dumplings
Salmon crespelle with baby spinach and nduja cheese
Fiocchi speck and fontina with mushroom cream sauce

Asian Table
Prawn crackers
Vegetable spring rolls
Thai lamb curry
Steamed jasmine rice
Egg fried vegetable noodles

Carvery
Traditional beef wellington, Port wine reduction

Hot Dishes
Salmon with a scallop and prawn mousse on a clam and herb risotto
Roast duck, caramelised onions, own jus reduction
Veal involtini with scamorza on a lentil ragout, pumpkin purée
Chicken and chorizo parcels, barley orzotto and pea purée
Pumpkin and goat cheese tarts served on herbed couscous
Roast winter vegetables with thyme
Fondant new potatoes
Paprika dauphinoise potatoes

Cheese Board
Selection of hard, semi hard, soft and blue veined cheese served with grapes, celery, walnuts and water biscuits

Dessert
Strawberry opera, chocolate fudge, coconut and raspberry gateaux, chocolate brownie, forest fruit macaroon tart, mango and coconut gateaux, brioche pudding with caramel, truffles macaroons and more

Ice cream parlour
Ice cream and sorbet served with chocolate chips, chocolate sauce, toasted almonds and flaked coconut

Coffee Station