Dinner at the Innholders

In Past Events by ashepherdiwfs

The Innholders’ Hall is one of the few London livery halls with its own Michelin-starred chef, Herbert Berger, and those who came to the EAC Dinner last November will confirm the quality of the food that he can produce. Now Herbert has put together a bespoke menu for the London Branch, which will be complemented by specially chosen wines, including some from the cellar of our member Richard Duncan. We will commence with a champagne reception (Marguet Pere et Fils, Reserve Grand Cru, NV), and the menu is provisionally as follows

* Amuse Bouche
* Salad of English asparagus and Devon crab with asparagus vinaigrette and herb
Château Rahoul, Graves, 2010
* Fillet of lamb with wild mushroom crust with mint veloute, seasonal greens and truffle oil mash
Château Langoa Barton, St Julien, 2001
* Rhubarb and strawberry Eton Mess with rhubarb and crème fraiche sorbet
Château Guiraud, Sauternes, 2003
* Coffee and petits fours