Restaurant

The Club has outstanding cuisine presided over by Mr Dudley Osborne, who was appointed chef in 1985. He covers an enviable range of haute cuisine, freshly prepared and cooked on the latest equipment.

We are able to cater for any occasion, from a Buffet to a Wedding Banquet. A full table d'hote menu is available six days a week, with limited menus available on a Monday.

SAMPLE TABLE D'HOTE MENU

Cream of Cauliflower and Stilton Soup 

Terrine of Fresh Salmon wrapped in Smoked Salmon

served with a Dill and Lime Crème Fraiche 

Chilled Melon and Grape Cocktail 

Duck Liver and Pork Pate with Warm Toast 

Smoked Fillets of Mackerel Salad with Horseradish Cream

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Beef Steak, Mushroom and Ale Pie 

Braised Pheasant in a Red Wine Gravy with Smoked Bacon 

Deep Fried Goujons of Chicken Breast with White Wine

and Whole Grain Mustard Sauce 

Warm Bacon, Cheese, Onion and Mushroom Quiche with Handcut Chips 

Pan Fried Flat Garlic Mushrooms filled with Ratatouille

topped with Parmesan and Cheddar Cheese 

Deep Fried Fresh Salmon and Haddock Fishcakes

served with Handcut Chips and Tartare Sauce

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Bramley Apple and Panetonne Pudding

Passion Fruit and Lime Mousse

Cherry Bakewell Tart

Blackberry and Apple Pie

Assorted Ice Creams

Sorbet

Selection of Cheese and Biscuit

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