A celebration dinner with wines
Saturday 11th November
Head Chef: Gareth Johns, Sous Chef: Gareth Jones
All wines directly imported by The Wynnstay
First Course
Selection of cured pork, ham and salami
Bonarda DOC, Bonelli, Emilia, Italy, 2016 12.5%
Second Course
Fritter of slow braised, free-range Esgair pork belly and black pudding, mustard and apple mayonaise
Grignolino DOC, Canine Povero Piemonte, Italy 2015 12.5%
Third Course
Orechiette pasta with wild boar sauce, olives and pine nuts
Roero Arneis, Terre del Conte DOCG, Cantine Povero, Piemonte, Italy 2016 13%
Fourth Course
Loin of free range Esgair pork, pulled cheek, hock, lentils,
mashed potatoes and crispy kale
Gutturnio Risvera DOC, Bonelli, Emilia, Italy, 2014 13%
Fifth Course
Chocolate “Salami”
Makalle IGT, Bisson, Sestri Levante, Liguria, Italy 2009 17%
Dinner £27.00 Wines £25.00
Booking essential:
01654 702 941
Image – The Graphics Fairy