Please check with the club if you have particular requirements. All menus are subject to confirmation.A LA CARTE MENU FOR DECEMBER 2009

Starters: Peppered Goat's cheese mousse, pickled walnuts and slivers of candied golden beetroot 6.50

Wild boar terrine with plum and liquorice chutney and dressed baby leaves 8.95

Hot smoked salmon with potato salad, pink grapefruit hollandaise, keta and afrilla cress 7.95

Fried whitebait with dressed salad, tartare sauce and buttered wholemeal bread 6.50

Main Courses:

Traditional roast turkey with all the trimmings 14.50

Braised shank of lamb with artichoke mash, carrot and squash puree and redcurrant and Port reduction 18.50

Ballotine of pheasant with golden raisin and pecan stuffing, Dauphinoise potatoes, crushed root vegetables and apricot sauce 16.50

Grilled Sea Bass fillet with curly kale, leek fricassee, fondant potatoes and sorrel sauce 17.50

Wild mushroom risotto with Parmesan shavings and white truffle oil 12.95

 

Desserts: Bread and butter pudding with whisky custard 4.75

Clementine creme brulee and hazelnut shortbread biscuit 4.50

Mulled fruit jelly with seasonal berry compote and cranberry sorbet 4.25

Prune and Almond tart with damson ripple ice-cream and Earl Grey syrup 4.75

Selection of British cheeses with chutneys, grapes and celery 6.00

Tea or coffee served with mince pie  2.70

All prices include VAT