Shrimpsvoices

Christies Child wrote: I (and those around me in Block C) expect the Shrimps to serve up a Football feast this weekend.
Formation
Described as Modern European, the menu works wonders with the basics – like lemon sole, cod, duck, chicken and beef – but of the finest quality, sourced in the UK. Refreshingly, the menu is not overwritten with subtexts – culinary descriptions are kept basic but inviting.

However, this simplicity is deceptive, because chef Sammy Mcllroy works wonders with these good old clasics, delivering great subtle food – sophisticated, flavourful, well balanced and beautifully cooked. Mcllroy began his career in the north of England , has had spells in France and the USA, as well as time in the Gordon Ramsey empire. He has emerged as a man in command of his ingredients – bringing out the best in them, and with a sure touch of his flavour combinations, without drowning what’s at the heart of the main course – whether North Sea cod or Angus sirloin of beef.

All this quality and skill does not come cheap. Starters are between £8 and £17
(passing over the caviar at £85!) , and mains are between £22 and £30. All side dishes are a reasonable £3.50.

First Half
Over a glass of excellent Pannier house champagne (£9), to start we can chose from ballontine of Cornish mackerel - with bayonne ham, tomatoes, crab with basil dressing (£9), and tian of Dorset crab(£13)– with crème fraiche, avocado puree and confit tomatoes. Both delicate, subtle and super-fresh.
The wines by the glass are well chosen and we had a clean. crisp 2008 Domaine Daniel Dampt Chablis (£9.50) with the mackerel, and a superb aromatic 2008 Pouilly Fume from Jean Pabiot & Fils (£11.50) for the crab – both suggested by charming and reassuring French restaurant manager, Yannick Chaloyard

Second half
Main course choices are wild halibut, pan roasted in cumin, with braised veal belly, tempura spinach, apricots and harrissa spice (£27) and duck breast (£26). On the menu, the latter is described as Reg Johnsons Goosnargh duck breast . According to Yannick, Reg is Britains biggest and best supplier of fine, naturally reared ducks and chickens . It came with caramelised fois gras, creamed sprouts, carrot puree and medeira jus.
Both proved to be beautifully cooked and the combinations inspired. Fine dining indeed! Side dishes of French beans, and chips – cooked in beef dripping, were both spot on.
My colleague's will stay with the Pouilly Fume for the halibut, and I will go with a 2004 Chateau Cissac Cru Bourgeois Medoc ; pure velvet!(£11.50).
The wine list is impressive if expensive – a bottle of Montrachet Grand Cru for £360 anyone, not to mention the Chateau Mouton RothSchild at £1,461! But there is a good well priced selection of whites - from £15.50 ( a Chilean Sauvignon Blanc) to a Pinot Grigio at £27, and reds - from £19 ( a Sicilian Nero D’Avola) to a Bourgone Pinoy Noir Burgundy at £27.
Post Match
Wright and Lord has a good cheese board but we will settle on puddings – a Tonka bean pannacotta (£9 )featuring Yorkshire rhubarb ( the best!) and ginger snap tuille, and warm Agen prune and almond tart (£10), with amaretto cream and Earl Grey tea jellies.

Little Shrimp wrote:Roche
Hunter Bentley(C) Parrish Wilson
Duffy Stanley Drummond Rundle
Fleming
Mullin

Matty the Shrimp wrote:

Little Shrimp wrote:Roche
Hunter Bentley(C) Parrish Wilson
Duffy Stanley Drummond Rundle
Fleming
Mullin

Same for me, but i still feel the right back postion is a bit nervey, and playing against Shrewsbury who love to go down the wings isnt too great :/

heysham_mfc wrote:http://www.morecambe.vitalfootball.co.uk/article.asp?a=215885

nobbyshrimp wrote:Lionel Ainsworth. Hope you're wrong Mick but i tend to agree as if you don't control the wingers they'll tear us apart!! Think the other is Mark Wright??