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An Evening with Roy De Wired

SUNDAY 25TH MAY 2008

3 COURSE MEAL, LIVE ACOUSTIC ANTHEMS AND SERIOUS PARTY ATMOSPHERE  FROM THE LIVING LEGEND!

35 PER PERSON  

 

Call The Restaurant on 0115 9663642 to Book.

 

CLICK HERE for a Printable Copy of the Menu

CLICK HERE for the Pre-order Form

 

Event Information

Deposits: All guests are asked to pay a 15 per person deposit to confirm their table. The deposit is non-refundable so please ensure all guests are able to attend before paying the deposit.

Dine Times: You will be given an approximate dine time when you book. There are 3 dine slots 7.30, 8.00 and 8.30pm. Please arrive 15 minutes early if you wish to have a drink before sitting down.

Menu: The menu is shown below or alternatively you can print off a copy by clicking on the link above. Please note the Sirloin will be served Medium Rare. For any advice on allergies or special dietary requirements, please call the restaurant on the number above.

Pre-orders: All guests at this event are asked to pre-order their food to ensure everyone gets exactly what they want and the evening runs smoothly. To pre-order simply click on the link above and follow the instructions. If you have any problems contact Beth, Dan or Nathan and they will be able to help. All pre-orders must be received by Sunday 18th May at the latest.

Music: The music will be performed by solo artist (and some say, living legend) Roy de Wired. For more information on them check out his website www.roydewired.com. The music will begin around 10pm and will finish at around 12pm.

Taxis: The bar will close at 12pm and the restaurant will close at 12.30am. Please ensure if you need a taxi to get home that you book one in advance. Taxis are hard to come by on Bank Holidays and often cost more if not booked.

 

 


 

 

 


Menu for An Evening With Roy De Wired on Sunday 25th May

 

Starters
Fishcakes
Indian Spiced Fishcakes with Mango Chutney and Riata
Tart (v)
Goats Cheese Tart with Beetroot Salsa, Rocket and a Balsamic Reduction
Salad
Home Smoked Gressingham Duck Breast, Endive & Orange Salad with Salted Almonds and a Raspberry Vinaigrette

Main Courses 

Chicken
Pan Fried Chicken Breast with Sticky Rice, Mango Curry and Steamed Oriental Greens
Salmon 
Seared Salmon Fillet with Sauted New Potatoes, Watercress, Beetroot and Hollandaise
Sirloin
Cannon of Scottish Beef Sirloin, Cropwell Bishop Stilton Glaze, Green Beans, Confit Potato, Balsamic Shallots. (Served Medium Rare)
Risotto (v)
Pea, Fennel and Lemon Risotto with Asparagus, Parmesan Shavings and Basil Oil (v).

 

Desserts

Tart

Lemon Tart with Rosemary Sorbet

Cheese Cake

Vanilla Mascarpone Cheese Cake with Sour Cherry Compote
Cheese

Chefs Cheese Selection with Biscuits and Home Made Chutney