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Spring Menu

March, April, May

STARTERS

Pressed ham terrine, piccalilli, toasted sour dough
Prawn cocktail salad, Bloody Mary Rose sauce
Smoked potted mackerel, malted wheat toast
Confit duck leg salad, pickled shallots, truffle dressing
Spring vegetable soup, chive crème fraiche
Panko bread crumbed Somerset brie, red onion jam
Asparagus, soft poached egg, hollandaise sauce

MAINS

Grilled fillet of sea bream, crushed herb potatoes, spinach, confit tomato, sauce vierge
Pave of salmon, fondant potato, asparagus tips, spring greens, lemon and caper butter
Rump of lamb, ratatouille vegetables, potato royal, roasted garlic, rosemary and red wine sauce
Supreme of chicken, leek and mascarpone risotto, charred baby leeks, mushroom duxcelle and a light chicken jus
Roast breast of guinea fowl, confit leg bon bon, chantenay carrots, parsnip puree, dauphinoise potatoes, Madeira jus
Fillet of cod, parmentier potatoes, charred baby vegetables, salsa verde

DESSERTS

Glazed lemon tart, lemon curd, lime sorbet
Chocolate and peanut butter tart, raspberry sorbet
Rhubarb crème brulee, ginger shortbread
Chocolate mud pie, salted caramel, Horlicks ice cream
Selection of cheese, fruit chutney, grapes, biscuits
Selection of homemade ice creams or sorbets

(select two choices for each course)
Two courses £22.00
Three courses £25.00

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