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HRR 2019 – CLUBHOUSE DINING ROOM MENUS

HRR 2019 – CLUBHOUSE DINING ROOM MENUS

LUNCHEON MENUS – WEDNESDAY TO SATURDAY

STARTERS

Ploughman’s confit chicken terrine, goats cheese profiterole, pear & apple purée, pancetta powder, piccalilli gel

Confit duck and goji berry terrine, fig purée, balsamic baby onions & brioche toast

Confit trout and saffron terrine, shaved breakfast radish, cucumber & cream cheese macaroon

Smoked & poached mackerel horseradish yoghurt, grilled asparagus, cucumber pearls

A vegetarian alternative is available on request

MAIN COURSES

Treacle baked belly and roasted fillet of pork with carrot & cumin purée, fondant potato, grilled asparagus spears, cider jus

Pan-fried guinea fowl breast & confit leg croquette, mini sauce boat of jus with rosemary potato terrine, asparagus & gremolata dressed pea salad

Slow cooked truffle lamb shoulder seared lamb rump, potato terrine, wilted spinach & minted red wine jus

Crispy fried stone bass, polenta and saffron quenelle, tomato & caper salsa, squash purée, sautéed radish, sea samphire

Char-grilled aged sirloin Pont-neuf, wilted summer greens, seared cherry vine tomatoes, béarnaise sauce

Dressed Canadian half lobster and Scottish smoked salmon with new potato salad, dressed English garden herbs and homemade coleslaw

A vegetarian alternative is available on request

DESSERTS

Passion fruit and coconut panna cotta, orange zest shortbread, raspberry ripple meringues, mango gel

Chocolate and orange pave, crème analgise, chocolate rubble, pomegranate jewels & freeze dried
raspberry dust

Rhubarb cheesecake, lemon crème, topped with rhubarb & custard macaroon

Strawberry & basil bavarois, chocolate tuille, berry compote & lavender shortbread

CHEESE

Mature cheddar, Somerset brie, Colston Bassett stilton and ash rolled Welch goats cheese served with grapes, homemade fruit chutney and cheese biscuits

LUNCHEON MENUS – SUNDAY

STARTERS

Ploughman’s confit chicken terrine, goats cheese profiterole, pear & apple purée, pancetta powder,
piccalilli gel

Confit duck and goji berry terrine, fig purée, balsamic baby onions & brioche toast

Confit trout and saffron terrine, shaved breakfast radish, cucumber & cream cheese macaroon

Smoked & poached mackerel, horseradish yoghurt, grilled asparagus, cucumber pearls

A vegetarian alternative is available on request

MAIN COURSES

Roast loin of aged Hereford beef, with rosemary roasted carrots, green beans, Yorkshire pudding, roast
potatoes, horseradish cream and red wine gravy

Pan-fried guinea fowl breast & confit leg croquette, with rosemary potato terrine, asparagus & gremolata dressed pea salad and a port jus

Crispy fried stone bass, polenta and saffron quenelle, tomato & caper salsa, squash purée, sautéed
radish, sea samphire

Dressed Canadian half lobster and Scottish smoked salmon with new potato salad, dressed English garden herbs and homemade coleslaw

A vegetarian alternative is available on request

DESSERTS

Passion fruit and coconut panna cotta, orange zest shortbread, raspberry ripple meringues, mango gel

Chocolate and orange pave, crème analgise, chocolate rubble, pomegranate jewels & freeze dried
raspberry dust

Rhubarb cheesecake, lemon crème, topped with rhubarb & custard macaroon

Strawberry & basil bavarois, chocolate tuille, berry compote & lavender shortbread

CHEESE

Mature cheddar, Somerset brie, Colston Bassett stilton and ash rolled Welch goats cheese
served with grapes, homemade fruit chutney and cheese biscuits

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