Description
Supper Club Menu – A Taste of Spring
Amuse Bouche
Smoked Trout, Horseradish, Pickled Cucumber Blini
Pork Belly, Apple and Mustard Glaze, Crackling
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Irish Soda Bread, Salted Butter
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Burrata
Asparagus, Marinated Tomatoes, Pistachios, aged Balsamic
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Pan-seared Brill
Morel Mushrooms, Broad Beans, Wild Garlic Beurre Blanc
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Barbecued Lamb Loin
Pea Puree, Confit Jersey Royals, Purple Sprouting Broccoli,
Rosemary Jus
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Sorbet - Blood Orange Margarita
Tequila, Candied Lime
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Strawberry and Elderflower Pavlova
Vanilla Mascarpone Cream, Strawberries, Mint
