We have pulled out all the stops for a truly spectacular evening of sumptuous dining and wining, being looked after simply superbly within the gracious thrall of the traditional George hospitality.
There follows a simply exquisite eight-course dinner - created by Head Chef Gareth Thorpe and his amazing Brigade - showcasing their flair and imagination throughout. A seriously godd evening which will glide by effortlessly.
Tables are currently available in The Oak Room and The Garden Room - call our ever-helpful and knowledgeable Reservations Team to book your place.
Please also ask about our bedroom availability, although these are now very limited.
Taittinger Champagne and Canapés
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Ballotine of cured duck liver, fig
– golden raisin purée, caraway tuiles
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Roast Orkney Scallop, Pinenut and Lemon Crust
– celeriac purée, apple blossom
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Porcini, Mascarpone Risotto
– black truffle, Madeira jelly
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Poached Wild Turbot
– Champagne cucumber beurre blanc, caviar
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Rhubarb, Pink Lady Apple, Rose Sorbet
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Fillet of Beef Wellington, Wild Mushroom Duxelles
– butter puff pastry wrapped, Béarnaise sauce
Truffle Roasted Guinea Fowl
– tartlet of braised leg, morels, Jerusalem artichoke purée
Roast Saddle of Denham Estate Venison
– salt baked Crapaudin beetroot, caramelised pear jus
Market Vegetables
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English Cheeses
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70% Dark Chocolate Hazelnut Delice
– spiced quince ice cream, vanilla sweet chestnut Mont Blanc
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Coffee – Petits Fours
£250
Substitutions may be made
reservations@georgehotelofstamford.com