Clays of Broseley

 

Supper Evening ‘ No 19 ‘

Supper Evening No 19

Thursday 28th September

from around 7-00pm

A trip down the Loire

A glass of Vouvray, Clos le Vigneau

Chateaux Gaudrell , on arrival

Orleans

Rillettes d’Orleans

Preserved slow cooked rabbit with walnut oil

salad and toast

Nantes

Salmon and scallop Nantaise – a sauce made

with shallots, butter and wine from Anjou-Saumur

Tours

Pork with prunes and Vouvray

Free range pork tenderloin, roasted and served with a sauce of prune and Vouvray

Dauphinoise Green beans

Auvergne

Fourme d’Ambert a classic blue from the region made by Affineur Xavier Morin

Angers Pithiviers

Poires Belle Angevine Gateau de Pithiviers

Pear poached in red wine Feuillete of puff pastry with almond filing

£35 per person

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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 2.45pm)

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.