End your 40 day fast with a feast. A choices of starters, mains and puddings with an amuse and a palate cleanser make this a feast suitable for one and all. Celebrating the best of local ingredients and with a fabulous Spring theme. How absolutely splendlicious (splendid and delicious).
Asparagus and pea or Roquefort and caramelised onion
Ceviche or Guacamole
Sea bass and loch salmon cured with lime juice and coconut milk and served in bowls on crushed ice or guacamole and sun blushed tomato pesto served with warm herb and smoked salt tortillas
Peppercorn coated, rare fillet slices. Pink horseradish, Rocket and balsamic dressing. Olive oil toasts.
Iced Kir Royale
Intense raspberry sorbet, black currant liquor and a dash of bubbly
Slow cooked duck leg, white wine and juniper reduction. Creamy aligot mash. Roasted tomato, courgettes and yellow pepper salad.
Spring Lamb Koresh
Our take on an Easter lamb dish. Using fragrant Persian spices the lamb is oven cooked for 5hrs and layered with basmati, saffron and kaffir lime rice. Mint yoghurt and mango salsa.
Seared Tuna and King Prawn Niçoise salad
Warm Niçoise of vine roast tomatoes, French beans, charlotte potatoes, Kalamata olives, poached free-rage egg and our house vinaigrette. Topped with seared line-caught, yellow fin tuna steak and smoked garlic king prawns.
Basque vegetable stack
Aubergine, peppers, courgettes and sweet potato with melted chèvre blanc. Honey, orange and walnut glaze. Piment d’Espelette, roasted pepper and tomato sauce.
Desserts or Cheese
Cardamom, ginger and white wine pear with meringue and honey mascarpone
Choc heaven. Trio of mini desserts. Cointreau Orange pot au chocolate, mini Montreux waffle, Club brownie square
Club cheeseboard with biscuit selection and Nicola’s chutney