|
March at
Trinity
We have sourced a beautiful
rare breed Devon Black cow
and will be offering this
wonderful meat in many
guises including home made
bresaola, braises, home made
salt beef and, of course,
roast fillet and rib eye.
This animal has been
slaughtered and hung to our
specification and is eating
well. We are proud to
announce that we will be
hosting the British Academy
of Gastronomes dinner during
the middle of the month.
We have also launched the
new season Spring menu this
week which makes great use
of some of this seasons
great new ingredients. In
putting together this menu
the Crab Ravioli remains by
popular demand as does our
milk Chocolate soufflé. We
have added some great new
dishes using English Veal,
Blue Fin Tuna and a light
but delicious salad of
Smoked Ham Hock Lyonnaise.
To view this menu in full
click
here.
<TOP>
Wine at
Trinity
We remain focused on our
philosophy to provide you
with well sourced and
reasonably priced great
artisan wines. We recently
brought in a number of great
fine wines and, as always,
are pricing with serious
modesty at the top end of
the list.
Some of these new
introductions include Ormer
Bay Chenin Blanc 2006, a
certified Fairtrade white
wine from South Africa,
Howard Park 2004, an
Australian red wine, as well
as Calera Pinot Noir 2004.
This Pinot Noir winery was
once described by Robert
Parker as "one of the most
compelling Pinot Noir
specialist not only in the
new world, but of Planet
Earth". Our Sommelier Severine is as usual on hand
to offer advice and guide
customers in the art of food
and wine matching.
<TOP>
Sunday
at Trinity
Our aim to offer a sought
after classic Sunday lunch
is being well received with
a number of families and
Trinity regulars taking us
up on a seriously good
roast. We also offer a
number of whole roast joints
for larger groups to share
on Sundays. Full details of
how you and a group of
friends and family can enjoy
a whole suckling pig at
Trinity can be found on our
website.
<TOP>
Master
Classes
This spring sees the launch
of the
Trinity Master class.
We will be holding the
Master classes once a week
with a curriculum that
changes weekly. The package
includes a 50 minute tuition
based on that week's
subject, a three course
lunch and a glass of
Champagne.
<TOP>
What's
seasonal?
This month the purple
sprouting Broccoli is in
full swing and marries well
with lamb, pork and poached
fish. Lamb is great for
braising cuts at the moment,
and flat fish as in Lemon
Sole, Plaice and Turbot are
quite expensive but worth
the price. Forced rhubarb is
great and in abundance,
paired with a simple
Pannacotta, it is worthy of
space in any kitchen. I have
included a simple Pannacotta
recipe below for your
reference.
Looking forward to seeing
you at Trinity soon,
Adam Byatt
T R I N I T Y
4 The Polygon
Clapham Common
London
SW4 0JG
www.trinityrestaurant.co.uk
dine@trinityrestaurant.co.uk
<TOP>
|
