November EC Meeting 2019

EXECUTIVE DINNER MENU 2019

Canapes

Parsnip & Smoked Bacon Soup, Apple crème fraiche

Thai Red Mussels, Garlic & Coriander Naan

Galantine of Game & Poultry, Spiced Cranberry & Orange Chutney

Sweet Potato Scone, Poached Duck Egg, Vanilla Hollandaise

Baked Camembert Studded with Garlic & Rosemary, Ciabatta Crisps, Red Onion & Anise Marmalade

Scottish Salmon with Chorizo Crust, Olive Oil Pomme Puree, Kale, Smoked Fish Veloute, Salmon Caviar

Sirloin Steak ‘Au Poivre’, Rosti Potato, Leek & Mushroom Fricassee

Shoulder of Lamb, Minted Potato Cake, Roast Shallot, Carrot Puree, Parsnip Forest Mushroom Pappardelle, Butternut Squash, Chestnuts, White Truffle Oil

Twice Baked Goats cheese Soufflé, Apple & Watercress Salad

Cherry Clafoutis Tart, Clotted Cream Ice Cream, Crème Anglaise

Chocolate Profiteroles, Salted caramel, Crushed Meringue

Assiette of Mini Desserts

Mango Parfait, Coconut Sorbet, Kiwi Salsa, Toasted Coconut

Selection of British Cheeses, Celery, Grapes & Chutney