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)
Dessert
Chocolate and orange pave, crème analgise, chocolate rubble, pomegranate jewels & freeze dried raspberry dust
Optional extra dishes (additional courses all at £8.50 each)
Starters
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
