A Match Made In Harpenden

Join us at The George of Harpenden for an evening of fine dining & wine pairing with Bibendum Wine – suppliers of award-winning, premium wines & spirits from across the globe.

This expert-led event lets you experience five wines, each accompanied by a perfectly matched small plate prepared by our kitchen. Learning about the nuances of wine pairing will mean you can recreate the taste experience at home.

Saturday 28th March, from 2pm ~ Thursday 23rd April, from 7pm

MATCH MADE IN HARPENDEN £50pp

Five wines, each accompanied by a perfectly matched small plate £50pp

AMUSE BOUCHE

AMUSE BOUCHE

SEARED SCALLOP

Food iconSEARED SCALLOPFood item icon

Pan-seared scallop, samphire and chorizo with a rich tomato sauce

CURRIED CAULIFLOWER SOUP (VE)

Food iconCURRIED CAULIFLOWER SOUP (VE)Food item icon

Roasted cauliflower & creamy coconut soup topped with sautéed garlic mushroom

Paired with

Paired with
BRITAGNE BRUT RESERVE NV, COATES & SEELY (VE)

Food iconBRITAGNE BRUT RESERVE NV, COATES & SEELY (VE)Food item icon

England 11.5% vol

A blend of Chardonnay & Pinot Noir, aged for three years with aromas reminiscent of apple orchards & elderflower. Seemingly very dry, the palate shows lemon, mineral notes & a soft mousse

STARTERS

STARTERS

KING PRAWN & LOBSTER STROZZAPRETI

Food iconKING PRAWN & LOBSTER STROZZAPRETIFood item icon

Pan-fried king prawns, lobster and Strozzapreti pasta tossed in garlic, chilli, white wine & tomato sauce

BRUSCHETTA (VE)

Food iconBRUSCHETTA (VE)Food item icon

Crisp bruschetta topped with Josper-roasted Mediterranean-style vegetables, Sunblush tomatoes and basil pesto

Paired with

Paired with
ALBARINO, DOMINGO MARTIN (VE)

Food iconALBARINO, DOMINGO MARTIN (VE)Food item icon

Spain 12.5% vol

Rich and generous flavours of ripe peaches & pears, backed by vivid lemon & mineral acidity. A well-balanced wine with a fresh finish

MAINS

MAINS

LAMB SHOULDER

Food iconLAMB SHOULDERFood item icon

Tender lamb shank, slow-braised in a red wine jus with Tabbouleh salad & pomegranate molasses

AUBERGINE STACK (VE)

Food iconAUBERGINE STACK (VE)Food item icon

Josper-roasted aubergine layered with vegan gouda alternative and drizzled with basil pesto

Paired with

Paired with
BEAUJOLAIS, CAVE DE FLEURIE (VE)

Food iconBEAUJOLAIS, CAVE DE FLEURIE (VE)Food item icon

France 13.0% vol

This wine is bursting with ripe red berry fruit flavours. With harmonious aromas of fresh spice, finished with fleshy, silky tannins

DESSERTS

DESSERTS

CRÈME BRÛLÉE (V)

Food iconCRÈME BRÛLÉE (V)Food item icon

Our classic creamy crème brûlée with seasonal berries

BLUEBERRY & POLENTA CAKE (VE)

Food iconBLUEBERRY & POLENTA CAKE (VE)Food item icon

A delicious slice of blueberry & polenta cake, served warm with plum compôte and Bourbon vanilla ice cream (v)  or a scoop of vanilla frozen dessert (ve)

Paired with

Paired with
BRUT ROSÉ, RIDGEVIEW (VE)

Food iconBRUT ROSÉ, RIDGEVIEW (VE)Food item icon

England 12.0% vol

This impeccable rosé has notes of raspberry, citrus fruit & honey. Chardonnay brings freshness and finesse, while the Pinots add the classic red fruits for which England is so acclaimed

TO FINISH

TO FINISH

CHEESE BOARD (V)

Food iconCHEESE BOARD (V)Food item icon

Dolcelatte, Isle of Man Creamery Vintage Cheddar and Brie with a selection of Fudge’s mixed seed biscuits

POACHED PEAR * (VE)

Food iconPOACHED PEAR * (VE)Food item icon

Red wine poached pear sprinkled with chilli & salt, served with brandy-soaked grapes

Paired with

Paired with
COCKBURN’S FINE RUBY PORT OR COURVOISIER VS (VE)

Food iconCOCKBURN’S FINE RUBY PORT OR COURVOISIER VS (VE)Food item icon

Wine will be served in 125ml measures.  Port and brandy will be served in 50ml measures.