Our finest locally sourced steak or fillet as part of a five-course gourmet feast. Loosen belts and come for a long night of great food and wine. This is the final Steak Feast from C&W and a firm club favourite. Challenge yourself with the ultimate T-Bone or go dainty but decadent with the surf and turf classic.
We will of course provide alternatives for those accompanying steak lovers (the lovers of steak lovers who don’t themselves love steak).
Three peppercorn coated beef carpaccio, pink horseradish, aged Parmesan and herb toast
Seared asparagus, roasted red pepper, feta, flakes of Gaillac white wine poached loch salmon, leaves and house dressing
The Bull Shot
A tiny nip of our rich beef consommé, dash of vodka, a few drops of tobasco and lemon juice and of course a generous shaking of Henderson’s
Basque T-bone steak (Txuleton)
Part sirloin, part fillet of local beef on the bone for those who want the lot. Marinated in a special spice blend and topped with roasted peppers and rose garlic
The Club special ‘surf and turf’
Seared chateaubriand fillet cuts with pan fried king prawns and langoustines with smoked garlic butter
Both main courses are served with our triple fried chips, a tomato, feta and black olive salad and a green bean and roasted nectarine salad
Dessert or Cheese
A tasting plate of poached pear coated in chocolate salted caramel, Cointreau orange chocolate pot and a square of espresso and almond brownie. Served with a mound of our favourite Hope Valley clotted cream ice cream
Chewy, soft meringue, intense raspberry sorbet, plums and berries marinated in rosé port. Toasted almonds
A refined selection of Italian, French and English cheeses as recommended by those purveyors of fine cheese…Nick and Nicky at Porter Brook Deli
Menu Price £45