Three-Course Meal for Up to Eight at Jaspers Restaurant (Up to 51% Off)
Three-Course Meal for Up to Eight at Jaspers Restaurant (Up to 51% Off)
Up to eight patrons may indulge in a three-course meal featuring dishes such as a seared breast of duck accompanied by a platter of meats
Starters may include: chef’s soup of the week with garlic croutons | poached fresh asparagus wrapped on Parma ham with a balsamic coulis (LF) | smoked salmon and creamed mackerel parcel (£2 surcharge) (GF) | mezze of continental meats with Provencal olives (LF, GF) | chilled melon with peppered strawberries and mint (GF, V) | duck and orange pâté with rocket and orange compote with oatcakes (LF) Mains may include: poached supreme of chicken dressed with cream and mushroom sauce (GF) | pan-fried seabass fillets with a dill beurre blanc (GF) | poached darne of Scottish Salmon topped with green grapes and hot butter (GF) | pan-roasted Gressingham duck breast with a classic orange sauce (£2 surcharge) (LF) | traditional navarin of lamb with fresh rosemary (LF) | seared medallions of pork dressed with a pear and peppercorn sauce (GF) | griddled steak of Highland venison wrapped with a rich port wine jus (cooked pink with a £3 surcharge) (LF) | asparagus and pea risotto (V) Desserts may include: lemon meringue sundae | chocolate pudding with ice cream | vanilla crème brûléeChoose from Four Options
Up to eight patrons may indulge in a three-course meal featuring dishes such as a seared breast of duck accompanied by a platter of meats
Choose from Four Options £24 for a three-course meal for two (up to 51% off) £48 for a three-course meal for four (up to 51% off) £72 for a three-course meal for six (up to 51% off) £96 for a three-course meal for eight (up to 51% off) Starters may include: chef’s soup of the week with garlic croutons | poached fresh asparagus wrapped on Parma ham with a balsamic coulis (LF) | smoked salmon and creamed mackerel parcel (£2 surcharge) (GF) | mezze of continental meats with Provencal olives (LF, GF) | chilled melon with peppered strawberries and mint (GF, V) | duck and orange pâté with rocket and orange compote with oatcakes (LF) Mains may include: poached supreme of chicken dressed with cream and mushroom sauce (GF) | pan-fried seabass fillets with a dill beurre blanc (GF) | poached darne of Scottish Salmon topped with green grapes and hot butter (GF) | pan-roasted Gressingham duck breast with a classic orange sauce (£2 surcharge) (LF) | traditional navarin of lamb with fresh rosemary (LF) | seared medallions of pork dressed with a pear and peppercorn sauce (GF) | griddled steak of Highland venison wrapped with a rich port wine jus (cooked pink with a £3 surcharge) (LF) | asparagus and pea risotto (V) GF - gluten-free LF - lactose-free V - vegetarian Desserts may include: lemon meringue sundae | chocolate pudding with ice cream | vanilla crème brûlée Includes a basket of bread with butter