OK, Spring hasn’t officially sprung quite yet but us early birds here at the club are planning a lovely Spring Supper just for you.
Sweet potato and sweetcorn. Smoked mozzarella croutons
Roasted vegetable terrine
Layers of aubergine, courgette, peppers, sweet potato and spinach. Served with with a rosé port & tomato sauce
Peppercorn coated, rare fillet slices. Pink horseradish, Rocket and balsamic dressing. Herb toasts.
Basque Goats cheese
Sourdough, red pepper, melted goats cheese with honey marmalade glaze. Chorizo, walnut and lambs lettuce salad.
Local eggs with cream, herbs, asparagus, peas, fried potatoes and goats cheese. Leaves with sticky tamarind dressing.
Flattened pork escalopes. Smoked garlic, oregano and pink peppercorn rub. Olive oil fried potato wedges with lemon and herb dressing. Tomato, olive and feta salad. Tzatziki
Massimo’s special with pancetta, sun blush tomato and basil. Tomato, red wine, cream and chilli pesto sauce. Pan fried potatoes and Parmesan shavings
White wine poached salmon with dill mayo, Creole seasoned crab claw with sticky tomato jam and tiger prawns with chilli salsa verde. Mango salsa and triple fried chips
Valencia waffle with oranges, plums and raspberries in a rosé port syrup. Vanilla cream and flaked almonds
Pear, cardamom and ginger chocolate brownie with clotted cream ice-cream
Club cheeseboard with biscuit selection and Nicola’s chutney