Pop-up restaurant @ The Assembly Rooms

The Assembly Rooms will be hosting a pop-up restaurant on the weekend of the 25 November, Friday and Saturday evening and Sunday lunch. Menu is below:

Friday and Saturday Evening Menu

Friday 25^th 6.30pm – 10.00pm

Saturday 26^th 6.30pm – 10.00pm

To Start

Venison Carpaccio – beetroot puree, chard shallot, wild rocket and parmesan shavings                 

Crispy Hens Egg – Smoked ham hock, pea puree and pea shoot salad                              

Goats cheese – Mousse, pickled wild mushroom and cucumber salad

White Bean – Shallot and celeriac valoute with crispy shallot rings and crème fraiche          

To Follow

Duck – Breast, smoked parsnip puree leg bon bon, pickled cherries and port jus                 

Beef – Braised ox cheek, parsley mash and salt baked carrot with braising liquer                

Sea Bass – Seafood pudding, buttered spinach, cider mussels and mussel bisque               

Butternut Squash –  Ravioli, ricotta, warmed salsa verdi, confit tomato and parmesan

Guinea Fowl – puffed wild rice, curried squash puree, crispy skin, onion bhaji and coriander oil       

To Finish

Dark Chocolate – Delice, toffee popcorn ice cream, banana puree and praline tuile              

Vanilla – Panna cotta, raspberry sorbet, fresh raspberry and freeze dried raspberries            

Carrot – Warm carrot cake, honey mascarpone, vanilla ice cream and candied walnuts                  

Cheese – Selection of local cheeses with beetroot chutney and biscuits                               

2 course £20.00 3 courses £25.00

Sunday Lunch Menu on the 27^th 12.30 – 4.00pm

To Start

Venison Carpaccio – beetroot puree, chard shallot, wild rocket and parmesan shavings                 

Crispy Hens Egg – Smoked ham hock, pea puree and pea shoot salad                              

Goats cheese – Mousse, pickled wild mushroom and cucumber salad

White Bean – Shallot and celeriac valoute with crispy shallot rings and crème fraiche          

To Follow

Beef – Sirloin slow roasted pink with Yorkshire pudding and gravy      

Pork – Loin roasted and served with apple sauce and gravy      

Sea Bass – Seafood pudding, buttered spinach, cider mussels and mussel bisque               

Butternut Squash –  Ravioli, ricotta, warmed salsa verdi, confit tomato and parmesan

 All meals served with roast potatoes and vegetables

To Finish

Dark Chocolate – Delice, toffee popcorn ice cream, banana puree and praline tuile              

Vanilla – Panna cotta, raspberry sorbet, fresh raspberry and freeze dried raspberries            

Carrot – Warm carrot cake, honey mascarpone, vanilla ice cream and candied walnuts                  

Cheese – Selection of local cheeses with beetroot chutney and biscuits                               

2 course £16.00 3 courses £21.00

Email: james@jamesmorrisoncatering.co.uk to book ahead of time.