For all bookings
call 01692 405590
Divine Bar and Restaurant,
4 St Nicholas Court,
North Walsham,
Norfolk, NR28 9BY
info@dineatdivine.co.uk
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The
Four Seasons at Divine |
Thursday
23rd October 2008 |
Four Course Meal beginning with Winter and Finishing
with Autumn. Seasonal Norfolk dishes from each Season
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£22.95 Per Person - To book call 01692 405590
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| An
Evening Of Swing with Dale |
Friday
31st October 2008
- Arrival 7pm - 7.30 Sit Down |
To Start
Warm
Seafood Terrine with Tarragon Béarnaise Sauce
Dressed Rocket and Chard
Or
Tomato
and Sherry Consomme with Parmesan Gnocchi Dumplings
Main
Course
Roast
Contrefillet of Beef
With
a Rich Wine Sauce OF Pearl Onions, Button Mushrooms
and Smoky Bacon.
Served
with Glazed Norfolk Vegetables and Parmentiere Potatoes
Dessert
White
Chocolate and Pear Mousse with Almond Crème Anglaise
Coffee
and Homemade Truffles
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£29.95 Per Person - To book call 01692 405590
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| An
evening of Greece |
Wed/Thurs
26th & 27th November 2008 |
Ze
cooks Delights to start
Warm pitta breads with a selection of
Dolmades,
melitzano salata, sasanaki, tzatziki and keftedes
(Stuffed vine tomatoes, aubergine dip, fried cheese
with lemon,
yoghurt cucumber and garlic dip and meat rissole)
To refresh Ouzo
granite
Mains
Beef Stifado
(Lean Beef chunks stewed
with tomatoes, allspice, cinnamon,
onions, red wine and button mushrooms)
Or
Pork soulaki
(Tender loin pieces
skewered with peppers, oregano, lemon and thyme
Dessert
Baklau with
vanilla yoghurt ice cream
Followed by Freshly Brewed Coffee
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£23.95 Per Person - To book call 01692 405590
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| Christmas
Party Menu |
2 Course £16.95 or 3 Course £19.95 Lunch
or Dinner
Enjoy Canapés, Bucks Fizz, 3 Courses and Coffee
for £24.95
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Starters
Honey Roast Parsnip and Butternut Squash Soup
with Toasted Pumpkin Seeds
Gunton
Park Game Pate Terrine, Mulled Wine Berry Compote and
Walnut Sultana Bread
Pan Fried Smoked Salmon Escalope Coated In Crushed Coriander
& Cumin Spices
Cream Cheese and Leek Risotto Cake with Tomato and Red
Pepper Salsa
Main Course
Roast Crown
of Norfolk Turkey, Chestnut Cranberry Stuffing, Smoky
Bacon and Red Onion Sausage
Fillet of Silver Bream
with Sliced Anna Potatoes, Jerusalem Artichoke Mousseline
and Chardonnay Sauce
Braised Venison Haunch
Steak with Winter Root Vegetables and Sweet Potato
Mashed Potato
Puff Pastry Casket
of Caramelized Vegetables with Chargrilled Polenta
and Dressed Leaves (v)
Desserts
Large Profiterole
filled with White Chocolate Pastry Cream and Winter
Berry Compote
Eton Mess with Chantilly
Cream, Berries and Broken Meringue
Traditional Christmas
Pudding served with Brandy Butter
Warm Plum Frangipane
Tart served with Clotted Cream Ice Cream
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book call 01692 405590 |
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| Christmas
Day Menu |
We wil be welcoming you at 12-12.15pm
with
Kir Royale and Canapés
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To
Start
Salad
of Smoked Gunton Park Venison and Bison Pinenut Dressing
Or
Deep
Fried Chicken and Cepe Mushroom Beignets, Tarragon White
Wine Cream Sauce
Or
Herb
and Cheese Crumbed Asparagus Spears served on an Orange
Hollandaise Sauce (V)
Fish
Course
Lightly
Poached Fillet of Turbot with a Crayfish Broth and
Vegetable Julienne
Or
Double
Baked Spinach and Pimento Soufflé Parmesan
Cream Sauce (V)
To
Refresh
Mulled
Wine Sorbet
Main
Course
Roast
Norfolk Black Turkey accompanied with a Pork and Caramelized
Onion Chipolata , Chestnut Cranberry Stuffing, Sage
Leaf Fritters, Roast and Creamed Potatoes
Or
Roast
Leg of Ingworth Lamb on a Minted Pea Puree, Port Wine
Jus and Roasted Potatoes
Or
Roasted
Vegetable and Cheese Stacks of Peppers, Aubergines,
Portabella Mushrooms, Beef Tomato, Celeriac, Halloumi
Cheese and Butternut Squash Served with a Cauliflower
Leek Risotto
Desserts
Homemade
Christmas Pudding with Brandy Cream Sauce or Vanilla
Seed Ice Cream
Or
Flaming
Mini Baked Alaska
Fresh
Ground Coffee and Truffles
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book call 01692 405590 |
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| New
Years Eve Menu |
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We wil be welcoming you with
Bucks Fizz and Canapés
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To
Start
Flash Fried
Smoked Salmon Escalope on Celeriac Puree with Hazelnut
Butter
Or Smoked Duck Breast
on a Waldorf Salad with Grain Mustard Vinaigrette
Or
Chanteraise Melon Rose
on a Pannier Champagne Jelly
Intermediate
Course
Whisky
Flamed Haggis with Nepes and Tatties
To
Refresh
Sauterne
Sorbet
Main
Course
Beef
Fillet Tornados on a Herb Polenta Slice with Sautéed
Wild Mushrooms and Albafeura Jus
Or
Breast
of Pheasant Wellington wrapped in Foi Gras, Prosciutto
Ham and Filo Pastry, Fondant Potato and Vetlina Sauce
Or
Fresh
Brill Fillet glazed with a Scallop Mousseline on a Basil
Buerre Blanc and Parisienne Potatoes
Or
Roasted
Root Vegetable Strudel on a Mushroom Duxelle, Potato
and Spinach Beignets, Cherry Tomatoes on the Vine
Desserts
Flaming
Mini Baked Alaska
Poached
Fresh Fruit in a Mulled Wine with Stem Ginger Ice Cream
Orchard
Fruit Frangipane Tart with Vanilla Seed Crème
Anglaise
Fresh
Ground Coffee and Truffles
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book call 01692 405590 |
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