4 June 2019

HRR – Clubhouse Supper Menus

Our two course suppers will be served in the calm of the air-conditioned Club Dining Room
Please order between 7.00 pm and 8.30 pm, Wednesday to Saturday –
 £30 (incl VAT)

Main course

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

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

Grilled rainbow cauliflower with kale & coconut purée, heritage carrot ribbons, golden beetroot and quinoa cake (vegan) (Wednesday & Friday)

Camembert and leek parcel, hay baked fondant potato, tomato & basil velouté, crispy leeks, seared baby plum tomatoes (v) (Thursday & Saturday)


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

Optional extra dishes (additional courses all at £8.50 each)


Smoked & poached mackerel horseradish yoghurt, grilled asparagus, cucumber

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

Grilled carpaccio of summer vegetable ribbons, marinated artichokes, heritage tomato crisps, basil & lemon marinated Bocconi, balsamic dressing (v) (Thursday & Saturday)

Chilled gazpacho, Thai basil set cherry tomato, sundried tomato & black olive shortbread with tomato & peach tartare (v) (Wednesday & Friday)

Cheese course

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

Supplementary main courses

Char-grilled aged sirloin Pont-neuf, wilted summer greens, seared cherry vine tomatoes, béarnaise sauce. Supplement £7.50

Dressed Canadian half lobster and Scottish smoked salmon with new potato salad, dressed English garden herbs and homemade coleslaw. Supplement £9.50

To book: please contact the Leander Club office on 01491 575782 or email events@leander.co.uk








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