Rotary Club Menus

May 2010 – July 2010

4^th May

Butternut squash and vanilla soup

Seared breast of corn fed chicken, mushroom, white wine, tarragon and tomato sauce, dauphinoise, fine beans

Wild mushroom and pine nut risotto, parmesan and rocket (V)

11^th May

Grilled fillet of salmon, mild horseradish crust, lime hollandaise, duchesse potatoes and cherry tomatoes

Pan fried spaetzle noodles, gruyere cheese and deep fried vegetable salad (V)

Eton mess strawberry sauce

18^th May

Cheddar cheese and chive beigniets, orange and rocket salad

Slow roasted shoulder of lamb, boulangere potatoes, and glazed carrots

Leek and smoked cheese tartlet, soft poached egg, béarnaise sauce (V)

25^nd May

Pan fried fillet of sea bass, herb cous cous and marinated Mediterranean vegetables

Mediterranean vegetable baklava, spiced tomato sauce

Traditional sherry trifle

1^st June

Plum tomato and parmesan galette, herb oil

Seared medallions of pork loin, cider creamed potatoes, wilted spinach

Spinach and ricotta roulade, rocket and parmesan salad, croutons (V)

8^th June

Poached fillet of plaice, julienne vegetables, saffron cocotte and chive butter sauce

Provencal style vegetables, linguinie pasta (V)

Lemon posset served with almond tuille

15^th June

Grilled Gevrik goats cheese, tomato and red onion salad

Slow roasted belly pork, white bean and truffle puree, new season carrots

Baked potato cake with pink peppercorns, tarragon and shallots, wild mushroom sauce (V)

22^nd June

Pan fried fillet of mackerel, samphire, and caper and lime butter, buttered new potatoes

Vegetarian lasagne, summer leaf salad, pesto bread (V)

Spiced rhubarb crumble, English custard sauce

6^th July

Wild mushroom and tarragon soup, truffle oil

Seared breast of corn fed chicken, saffron creamed potatoes, steamed asparagus, chive beurre blanc

Red onion and Cornish brie tart, new potatoes, parsnip crisps

13^th July

Lyme bay seafood gratin, topped with creamy mashed potato, mangetout and fine beans

Puy lentil and onion cottage pie, purple sprouting broccoli (V)

Glazed orange tart with Dorset clotted cream

20^th July

Plum tomato and parmesan galette, herb oil dressing

Roast rump of lamb, spring greens, roasted cocotte, rosemary and garlic jus

Steamed asparagus spears, filo pastry, and hollandaise sauce (V)

27^th July

Poached fillet of cod topped with rarebit, saffron creamed potato, beetroot sauce panache of summer vegetables

Ravioli of wild mushrooms and goats cheese, piquant tomato coulis (V)

Chocolate brownie, warm chocolate sauce, vanilla ice cream