Clays of Broseley

 

Christmas 2018

Days open from 24thNovember until 31stDecember 2018

Orders for food will be taken between the following hours during the festive season 2018

Please note , for this period, we will be only open at 11-00am on Saturdays for morning coffee.

Our popular set Sunday lunch will still be available for five Sundays in December ! Two courses for £20 Three courses for £25 per person

24thNovember Light lunch available today 11-30am- 1-30pm

Broseley xmas lights menu 5-00pm- 9-00pm

25thSunday lunch menu 12-30pm -3-45pm

26th27thClosed

28th29th30th1st decChristmas menu 12noon- 1-30pm

6-30pm- 9-00pm

2ndDecember Sunday lunch menu 12-30pm- 3-45pm

3rd4thClosed

5th6th7th8thChristmas menu 12noon- 1-30pm

6-30pm- 9-00pm

9thSunday lunch menu 12-30pm- 3-45pm

10th11thClosed

12th13th14th15thChristmas menu 12noon- 1-30pm

6-30pm- 9-00pm

16thSunday lunch menu 12-30pm- 3-45pm

17th18thClosed

19th20st21st22ndChristmas menu 12noon- 1-30pm

6-30pm- 9-00pm

23rdSunday lunch menu 12-30pm- 3-45pm

24thChristmas Eve menu 1-00pm last orders at 6-30pm

25thChristmas Day menu 12-15pm last orders at 4-00pm

26th27thClosed

28th29thThe Cichetti Nights 5-00pm 9-00pm

30thSunday lunch menu 12-30pm- 3-45pm

31stNew Years’s Eve menu 5-30pm last orders at 9-30pm

1stJanuary Closed

We will be closed for a winter break early January 2019.

Re-opening for evening meals on Wednesday 16thand lunches from Thursday 17thJanuary 2019

BroseleyChristmas Lights SwitchOn Saturday 24thNovember, 2018

Served from around 5-00pm onwards…..

For this special Saturday evening there will be a set menu at £ 27 per person

To start

Tomato, Torreon chorizo and chestnut soup

Smoked haddock and spinach souffle, twice baked; chive,white wine and cream sauce

Cauliflower ‘steak’ with beetroot hummus-rainbow carrot salad

Chicken liver parfait topped with Pedro Ximenez jelly; serevd with apricot and seed toast

For main course

Lamb tagine; date, roast pumpkin and rose petal cous cous toppped with pistachio dukkah ; cucumber cajik

Roast Goosenargh chicken on braised Puy lentils with root vegetables and duck confit

Red wine shallot – Cassis sauce

Cornish plaice with buttered shrimps

Smoked bacon crumb; hispi cabbage and hasselback potato

Arancini – deep fried risotto balls with mushroom and Parmesan; chive-garlic butter

King oyster mushroom salad and slow roasted red onion

Followed by

Chocolate -walnut pudding

Individual pudding steamed chocolate pudding with white chocolate and toffee walnuts . Tia Maria custard sauce

Brown bread ice cream

with Madeira; caramelised clementines

Tarte Tatin

Upside down apple tart with vanilla cream

A plate of cheese

A seasonal selection with fruit and biscuits

Please let us know of any allergies and intolerance; we’ll do our best to adapt where possible.

Also available on the terrace or for take out – Hot dogs– Middle White Sausages from Huntsham Farm with slow cooked onions and sweet mustard ketchup. Soup and our bread. Sticky Gingerbread

Menu for the festive season

From 28thNovember until 22ndDecember 2018

This is a set menu for lunch and evenings

Two courses£28Three courses £35

Cornish mackerel and teriyaki salmon

Smoked Cornish mackerel ‘rillette’ with crème fraiche and dill; apple and kohlrabi salad

Seared marinated soy-ginger Scottish salmon with toasted sesame and beetroot-rhubarb ketchup

Pigeon ‘bruchetta’

Marinated & roasted sliced wood pigeon breast on seeded toast with chicken liver parfait

Golden beets with crab apple jelly . Frizee salad with prosciutto

Cornish plaice

steamed and served on salt cod bacalao with a prawn-red pepper vinaigrette; gremolata

Arancini

deep fried risotto balls with mushroom duxelle; pear; lambs lettuce and gorgonzola dolce with moscato grape nectar; King oyster mushroom

Cream of celeriac soup

with apple and chestnut pesto

Pork loin

Roast free range pork loin wih prune and Sherry sauce

Black pudding potato croquette – wilted curly kale – Roasted pumpkin

Risotto Bourguignon with Arlington poached egg and red wine

A great winter risotto of slow braised Goosenargh chicken -with all the great flavour combinations -mushrooms,bacon lardons,grelot onions and red wine

Hake

Baked Shetland hake loin topped with courgettes with anchovy breadcrumb;

Olive mash- Tomato & pesto sauce

A Middle Eastern ‘ feast on a plate’

Carrot, orange & ginger dip with pistachio dukkah ; onion flat bread; ‘green’ couscous with preserved lemon; sticky beets with tahini yoghurt; ,spicy aubergine with rose harissa and toasted sesame

Chocolate roulade

with praline and whipped cream. Mocha and hazelnut sauce

Lychee sorbet

with exotic fruits, pavlova and lime curd

Bread and butter pudding

Trudy’s gorgeous b&b with rum soaked sultanas; vanilla custard

Cinnamon and toffee walnut parfait

Pear poached in red wine

Cheese with fruit and biscuits

Richard III Wensleydale from the Fortmayne dairy, North Yorkshire [v]

Chilcote Brick – a new sweet, delicate goat’s cheese from the reputable Innes dairy in Staffordhire

Slack-Ma-Girdle – a ‘softy’from Charles Martell , Gloucestershire [v]

Beauvale – a milder blue from the Cropwell Bishop dairy. Delprosciuttoicate, rich and buttery

Christmas Eve Menu Daytime Lunch menu Monday 24thDecember

Available from 1-00pm with last orders at 6-00pm

Nibbles of Bella Di Cerignola olives and cheese gougeres

To start

Dodine of duck with pistachio and Agen prune; kumquat confit

Beetroot cured salmon with smoked salmon pate and root vegetable salad

Chicory tatin – caramelised endive in a puff pastry tart; walnut and pear salad with Gorgonzola dolce

Crab bisque with a crostini of the white meat, sweet roasted pepper and aiolli

Cream of celeriac soup with apple and chestnut pesto

For main course

Steak and kidney pudding- an individual slow cooked steamed suet pudding of Long Horn beef with roasted vegetables, mash and caramelised red onion; treacle, bacon and ale sauce

Roast loin of Highland venison with poivrade ‘game’ sauce; pear poached in red wine ; Jerusalem artichoke puree

Duck fat roasted pumpkin; wilted kale

Cornish plaice- steamed fillet with gremolata and anchovy crumb

Salt cod bacalao and greens

Guineafowl – marinated breast with thyme , mandarin and garlic; roasted and served with

Creamed brussel sprouts and chives; little baked potato with sugar baked ham and smoked Westcombe Cheddar

Tagliatelle – our hand rolled pasta with mushrooms, winter truffle and Parmesan reggiano

Followed by

Compote of rhubarb with strawberries, stem ginger ice cream and little meringues

Chocolate orange mousse; spiced fruit brioche and yoghurt sorbet

Trudy’s upside down apple sponge cake; toffee sauce and vanilla ice cream

A plate of cheese – Richard III Wensleydale; Slack-Ma-Girdle and Beauvale Blue served with fruit and biscuits

Two courses £32 Three courses £38

Christmas Day Lunch Menu 2018

-Wishing you all a merry Christmas –

Nibbles of

Salt cod croquetas – Bella Di Cerignola Olives – Leek and aged Gruyere tartlet

Our bread

To start with

Salmon and brill terrine

A warm slice of Cornish brill and salmon mousseline

Baby watercress and samphire salad; lobster vinaigrette

Followed by

A cup of mushroom consomme with Madeira

served with a mini wild mushroom puff pastry feuillete

The main event

Traditional roast turkey

Award winning Adlington turkey from Warwickshire

Chipolatas ; Herb and apple stuffing

Cranberry and Port compote; Turkey gravy ; Bread sauce

Roast potatoes

Brussel sprouts with smoked bacon ; ‘mashed’ swede and carrot

And for pudding

Christmas Pudding

Our individual steamed puddings served with luscious rum custard and marzipan heart

or

Cinnamon and toffee walnut parfait

An iced ice cream style dessert with pear poached in red wine

or

Pavlova

with exotic fruits, lime curd and lychee sorbet

or

A plate of cheese with fruit and biscuits

Richard III Wensleydale – Chilcote Brick – Slack–Ma-Girdle – Beauvale Blue

And for the table to take home

A gift box of little surprises and our own baked sweet treats; may be to munch in the evening

or treat a special friend…

£85 per person

-Alternative menus will be in place for fish and vegetarian guests-

The Cicchetti Nights

Friday 28thand Saturday 29thDecember 2018

From around 5-00pm onwards

After our successful Italian evenings in 2015 and 2016

we thought it would be great to offer these special nights

between Xmas and New Year’s Eve. This will be a prequel

for our events in 2019- so look out for further details which

will be be available to view this November !

The menu will revolve around the simple cicchettiand

little snacks often synonymous of the local bacari and

cafes you would find around Campo Santa Margherita

in Venetia.We will be sourcing some of the best Italian

produce – so may be transport yourself for a little bit

of wintry Venice, here in Broseley

Negroni Sbagliato , on arrival, to celebrate the festive season

sweet vermouth, Campari and Prosecco with ice

Rosemary Focaccia Balsamic and Puglian olive oil

Bella Di Cerignola Olives the largest and juiciest in the world

Chopped chicken liver & egg crostini

Sardele In Saor – crostini of sardine, onion, raisin & pine nut

Baccala Mantecato- salt cod with sautéed scallop

Prawn risotto with samphire

Potato and Parmesan Crocchette

Peperonata

Ox tongue with lentils and salsa verde

Capocollo Di Martina Franca – lean smoked Puglian salame

Savigni Salame-Finocchiona Motanara Di Cinta Senese – aromatic,rich, with a delicious sensational fennel taste

Pigeon Saltimbocca- breast wrapped in prosciutto & blackcurrant sage with polenta and quince

Gorgonzola Dolce with pear; Moscato grape nectar

Panna cotta with plum compote & biscotti

Flourless chocolate and hazelnut cake, to share

Coffee or tea with the original Brutti e Buoni Biscuit

Tonight’s menu is £35 per person Some dishes may vary due to market availability

For this event we have tables of two, four and six available.

For further enquiries please ring the restaurant direct .

New Year’s Eve Menu Monday 31stDecember

Available from 5-30pm with last orders at 9-30pm

Nibbles of Bella di Cerignola olives, cheese gougere and pissaladiere

To start

Chicken consomme with mushroom tortellini, Madeira and salfrino vegetables

Cornish plaice with roasted pepper, fennel salad and lobster vinaigrette

Twice baked oak smoked haddock and spinach souffle; Severn & Wye smoked salmon; chive ,white wine cream sauce

Carpaccio of Long Horn beef with root vegetable salad;Puglian olive oil

Crostini with ratatouille, pesto and Yellinson’s Yorkshire goats cheese

For main course

Roast loin of Highland venison with a ‘ poivrade ‘ game sauce ; pear poached in red wine and thyme

Celeriac puree Duck fat roasted potatoes A bowl of creamed brussel sprouts and bacon

Hyderabad chicken- corn fed chicken breast steeped in a yoghurt marinade with ginger,spices and turmeric and ; oven baked and served on cumin roasted sweet potato and quince with pistachio dukkah; honey-coriander yoghurt; multi coloured carrot vinaigrette

Baked brill with boulangere potato

Buttered shrimps and greens

Puff pastry ‘feuillete’ of mushrooms- cultivated and wild with Jerusalem artichoke puree

Glazed shallots, roasted pumpkin and broccoli

Followed by

Apple tart tatin with vanilla cream

Baked white chocolate cheesecake with raspberries

Iced Grand Marnier souffle with florentine and passionfruit sauce

Dark chocolate marquise wrapped in genoise with kumquat confit

Cheese with fruit and biscuits –

Vacherin Mont d’Or – Richard III Wensleydale – Beauvale Blue – Smoked Westcombe Cheddar

Tonight’s set three course menu is £46 per person

Maximum table size available is eight

For further details please ring direct

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LOCATION


OPENING HOURS

Monday & Tuesday
Closed

Wednesday - Saturday
11am till 3pm (last food orders at 2pm)
6:30pm till 11.30pm (last food orders at 9pm)

Sunday
12am till 4.30pm (last food orders at 3.45pm)

FACILITIES

Free Wi-Fi Free Wi-Fi

Baby Changing Baby Changing

Disabled Access Disabled Access

Please request a table on the ground floor when booking if disabled access is required or you have difficultly with stairs