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Friday 1 November - Jazz Supper Menu
Friday 1st November – Jazz Supper Menu, Royal Lion Hotel
This menu is specially prepared for us by the chef at The Royal Lion Hotel to accompany our jazz supper on 1 November.
The kitchen at The Royal Lion prides itself on using local ingredients freshly prepared by its in-house kitchen.
“We provide delicious food, inspired by home cooking and created using simple, fresh ingredients” .
The Royal Lion Hotel sits in the heart of Lyme Regis on Broad Street. It combines traditional comfort with modern convenience. Originally a seventeenth century coaching inn it now comprises a main bar and restaurant on the ground floor and guest bedrooms on the upper floors.
It also conceals a hidden gem! A lavish first floor dining space, with oak-panelled walls and even a minstrels gallery! The Oak Room is home to our jazz suppers, adding intimacy and style to the evening’s proceedings.
This special supper includes two courses – a main course followed by a dessert.
When you buy your ticket, you will be asked to book a main course, one of which is suitable for vegetarians. A delicious dessert automatically comes with it! You can buy tickets here.
Gluten free and vegan options are also available on request.
MENU – 1 November
MAIN COURSE
Hazy Duck Confit
Slow cooked duck confit, buttery mash, red cabbage with Outland IPA gravy
OR
Grilled Vegetable & Sundried Tomato Tart (V)
Grilled vegetable and sundried tomato tart with hassleback potatoes and salad leaves
DESSERT
Mango sorbet with berries
Please let us know if you have any dietary requirements at lymejazz@gmail.com
V = vegetarian, VG = vegan, GF = gluten free
Want to find out more?
Read more about our jazz suppers here
If you have questions about what to expect at one of our suppers see the section on FAQs here
Visit Royal Lion Hotel, Lyme Regis