On Monday 20th July we are launching our latest menu.
Here are a few of the new dishes…
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Sweetbread fritters, potato rosti, spinach and a smoked bacon and onion chutney, paired with Callia Lunaris Shiraz Rosé from Agentina.
We had some pescetarian diners so for them we changed the dish above from sweetbread to a scallop.
Braised rabbit leg, saffron risotto and aubergine caviar paired with Marques De Morano, a classic Spanish crianza Rioja
Monk fish tail wrapped in parma ham, pressed potato, purple sprouting broccoli and steamed clams, paired with Blackstone Chardonnay from USA.
Coffee Crème brûlée with dipped chocolate shortbread paired with Omni, a sparkling brut from Australia.
And to finish the meal was a selection of cheeses served with a pear chutney and oak cakes accompanied with Cockburn’s ruby port.
We are now taking bookings for our next Wine & Dine evening on Saturday 23rd May 2015.
Book our Nottingham restaurant here
Some of you may have seen in your inbox we’ve had some exciting new deals we’ve been emailing out this year.
This was the first one we did…
We followed it with…..
Week 3 we did….
The final January deal we will be sending out is….
We will be sending out more brilliant deals, offers and information very soon. To sign up to our mailing list Click here
Baby Shower, Baby Shower West Bridgford, Buffet Nottingham, Christmas Party, Nottingham, Nottingham Knight, Wake Nottingham, Wake Ruddington, Wake Venue, Wake Venue Nottingham, Wake West Bridgford, Wake Wilford, wake wilford Hill
£7.50 per person
Selection of sandwiches
Tea and coffee
£9 per person
Selection of sandwiches
Pork pies and pickles
Chocolate or lemon tart
Tea and coffee
If you did not make it to our Burns Night Supper this year, we have uploaded a few pictures of our food we served for Nottingham
For Starters we had Cock-a-Leekie (chicken, leek & barley soup)
The Arbroath Smokie just smelt amazing in our Nottingham kitchen. Thank you to Paolo’s on Melton Road for getting hold of such a great quality product.
Haggis – Tastes much better than it Looks!
Wash is down with a little Soda Bread
Followed by Cranachan – A mixture of whipped cream, whisky & honey
Don’t Forget the Whisky!
Special Thanks to Nathan who made the most of his Scottish Heritage.
Burns Night Supper Menu
Was served 25th January 2014
£27.90 per person
Served with125ml Château De Fleure, Pontanevaux France
Cock-a-Leekie, chicken, leek & barley soup
Vegetable Scotch broth, root vegetables, pearl barley & lentils
Smoked Scottish salmon with soda Bread
Served with125ml Kleine Zalze, Chenin Blanc, South Africa
Haggis, Neeps & Tatties, with swede & turnip gratin, Mash & whisky gravy
Aberdeen Angus 8oz rib-eye steak with roast new potatoes, watercress & béarnaise sauce
Arbroath smokie & poached egg
Served with any of our house whiskys*or a glass of Ruby Port
Cranachan, A mixture of whipped cream, whisky & honey
Our Cheese Board
*excludes 15 and 18 year old whiskeys (25ml)
Our Pan-served breakfast is served ever Fridays from 10am- 2pm as well as every Saturday11 – 2pm.
Welcome to Nottingham Best Breakfast
Pan-served breakfast £8.90
Black pudding, two fried eggs, two back bacon rashers,
two of Andrew Marsden’s handmade sausages,
mushrooms, tomato and fried bread
Go easy on me breakfast £5.90
Fried egg, back bacon rashers, Andrew Marsden’s
handmade sausage, mushrooms, tomato and fried
Egg with soldiers £3.90
Toast & jam £3.00
Prices correct as of 21.02.04
Christmas Party Venue Nottingham. Our Christmas Menu is now out.
View our menu online at www.wilfordgreen.com
Our Christmas Opening Times are
Christmas Day 11am – 6pm
Boxing day 12- 8pm
Selling well and getting great feed back this week, is a dish that describes couscous and contains no couscous. (I am sure trading standards would love this?)
Swordfish with cauliflower and pomegranate couscous, served with pineapple salsa
Created by Arron, our Sous Chef.
For the couscous (you won’t need any couscous)
Shave the raw cauliflower head to make the “couscous”. Crush the apple to a pulp and mix with the cauliflower add chopped chives, pomegranate and lemon juice.
For the pineapple salsa
Pineapple chopped into 5mm cubes, with (to taste) chili pepper, chives, coriander, red onion.
The Fish (This is the only cooking bit)
In a hot heavy based pan, sear both sides (1 minute per side ) then into the oven for around 4 minutes (ish)
Decorate the plate with fresh raspberry coulis
Our daily fish delivery to Nottingham brings us plentiful whole fish for our fish and chip, salmon steaks, sea bass fillets and our daily specials. However as we only use the best cuts for our restaurant mains, it would be such a shame to see all the trimmings go to waste.
Peel, chop and boil for your potatoes for 20 minutes, now season your fish trimmings (or some mixed fish pieces from your local fishmonger) and bake in a hot oven for 10 minutes (or dry fry off in a pan), then mash the potatoes are boiled.
In a bowl mix equal amount of fish and mashed potatoes then add freshly chopped parsley lemon juice and a little lemon zest.
Separate and shape the mix in your hands to make the fishcakes. Now it is time to Pane the cakes; in three separate container you will need flour, beaten egg and breadcrumbs. Now roll your cakes in flour, then egg, then breadcrumbs, when all your cakes are done you can keep in the fridge until ready to serve.
The serve deep fry in hot oil for about 3-5 minutes depending on the size of the cake.
Server with tartar sauce lemon wedge and mixed salad leaves.
For the tartar sauce