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HORS D’ OEUVRES |
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Parma Ham & Melon |
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Parma Ham with
Honeydew and Gala Melon. |
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Country Pate
accompanied with an Onion Chutney |
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Served with
toast and salad garnish |
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Norwegian Prawn
Cocktail |
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Served on mixed
leaves with lemon, Marie Rose sauce and brown bread |
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Fanned Honeydew Gala
Melon |
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Garnished with
Raspberries, Orange and Mint |
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SORBET |
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A selection of sorbets are available as
an intermediate |
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course to clear the palette |
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Raspberry |
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Lemon |
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Orange |
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Blackcurrant
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MAIN COURSES |
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FISH |
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Poached Supremes Scottish
Salmon |
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with a choice of the
following sauces |
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Mushroom, herb and white
wine sauce |
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Creamy dill and lemon
sauce |
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Shrimp and brandy sauce |
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VEGETARIAN OPTIONS |
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Mediterranean Vegetable
and Cheese Wellingtons |
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(Tomatoes, peppers and
courgettes in a creamy cheese |
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sauce, wrapped in puff
pastry) |
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Stuffed Peppers |
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With a choice of
rice or cous-cous |
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ENTREES |
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Roast Leg of English Lamb |
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(served with mint sauce) |
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Roast Topside of Beef |
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(served with Yorkshire
pudding and horseradish sauce) |
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Roast Norfolk Turkey |
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(served with sage and
onion stuffing, chipolata sausage and cranberry sauce |
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Chicken Riesling |
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(Supreme of chicken in a
white wine and mushroom sauce) |
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(Supreme of chicken in a
white wine, tarragon, tomato and |
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mushroom sauce) |
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(Supreme of chicken in a
light white wine and asparagus sauce) |
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(6oz sirloin steak in a
red wine and mushroom sauce) |
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(6oz sirloin steak in a
pepper and brandy sauce) |
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POTATOES AND VEGETABLES |
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POTATOES |
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Minted New |
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Roast |
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Saute |
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VEGETABLES |
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Seasonal Mixed Vegetables |
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DESSERTS |
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(All served with double
cream) |
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Chef’s Raspberry and
Sherry Trifle |
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Profiteroles |
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(Choux buns filled with
cream and served with chocolate |
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or butterscotch sauce) |
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Baileys Cheesecake |
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Hot Cherries and Ice Cream |
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(Black cherries gently
warmed with kirsch and served with |
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vanilla ice cream) |
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Strawberry & Vanilla
Mousse |
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(Layers of smooth vanilla
& strawberry mousse, topped |
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with a strawberry and
glazed. Dressed with strawberry |
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coulis and finished with
fresh strawberry) |
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(A light, fresh citrus
mousse. Glazed and lightly finished |
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with peel and sugared
physalis. Served with raspberry |
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coulis) |
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Tiramisu
Gateaux |
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Italian dessert made with coffee and
mascarpone cheese, served with cream |
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CHEESEBOARD |
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A selection of English and
continental cheeses, served with |
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celery and assorted biscuits
(available
at an additional cost |
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of £3.00 per person) |
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COFFEE AND AFTER DINNER
MINTS |
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The Club has a
comprehensive wine list to compliment any function. To assist you in
choosing a wine to accompany your meal, please
view our wine
list here |
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Menu prices valid until 31st October 2008 |
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