The Albert Square Chop House
Champagne Dinner
2nd November 2017
Hosted by Johnathan Simms & George Bergier
Johnathan Simms and George Bergier
Crab Bisque
Smooth, creamy west coast Scottish crab bisque with shellfish oil & Lancashire cheese straws
Perrier-Jouët, Blanc de Blancs
Oxtail Croquette
Fried, breaded slow-braised Lancashire oxtail fritter with autumn squash, pickled girolle mushrooms & a hazelnut vinaigrette
Perrier-Jouët, Blanc de Blancs
Baked Scallop
Hand dived scallops from the Shetland isles baked in the shell with a Mumm champagne & herb cream sauce
Perrier-Jouët, La Belle Epoque Brut, Reims, 2006
Roast Scottish Highland Venison
Winston Churchill’s wild venison loin from Argyllshire, rolled in juniper berries & cracked black pepper served with celeriac purée, honey roast fig, haggis bonbon & a bramble jus
Perrier-Jouët, La Belle Epoque Brut Rose, Reims, 2006
Champagne-Ardenne regional cheese board
Perrier-Jouët, Blason Rosé, Reims, N.V
Classic crème brulee
Coffee & Petit Four
£65 per guest
Champagne Perrie-Jouet
Call 0161 834 3210 to book or email
Vegan & gluten-free options are available on request. Before ordering please speak to our staff if you have a food allergy or intolerance. All dishes are subject to availability & change of specification / market pricing.

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