Our last pie night was ridiculously wonderful gourmet feast of wall to wall homemade pies. A celebration of proper pie. Mr Couth’s 3 laws of the pie are;
- 1. Don’t skimp on a rich, deep filling to the pie
- 2. Must be fully encased in the finest pasty
- 3. Have a delicious accompanying sauce, jus, gravy, reduction…call it what you will
PIE PRETENDER STARTERS
Terrines, pots & Tartlets pay homage to the main pie
Basque Terrine
Layers of aubergine, courgette, peppers and spinach infused with Espelette Pepper with with a rosé port and tomato sauce
Potted Shrimp
Gentleman’s relish, fresh brown shrimps and lemon butter with sourdough herb toast
Goats Cheese & Caramelised Red Onion Tartlets
Our all butter pastry rolled in fresh lemon thyme
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LE PIE GOURMAND MAINS
Le Pie
Our ultimate take on the pie…suet and Roquefort pastry encases a triple layer of slow cooked beef daube, creamy aligot and crunchy salted French green beans
Greek Pie
Suitable for vegetarians we make a thin filo style pastry with ouzo and fillled with baby spinach, rose garlic, barrel aged feta and fresh mint & fennel
Fruits de Mer en Croûte
All butter puff pastry encasing Black Pearl scallops, tiger prawns, Atlantic wild salmon and a rich Armagnac and cream sauce
Main courses are served with
A choice of rich sauces
Mr Couth’s chips…triple fried in Italian olive oil,
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JUST ONE MORE PIE DESSERTS
…a little pie sweetness to round the evening off
Lucy’s Bavarian chocolate Pie
Affogato …no room for more pie…good espresso, vanilla ice and a shot of something warming
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Menu Price; £29