MEMBERS’ DINING ROOM

TUESDAY’S DINNER MENU

HEESE ELECTION C S This May our cheese trolley features a range of cheeses from with a choice of well considered accompaniments.

Caboc, Highland Fine Cheeses, Ross-Shire v Made by Ruaraidh (pronounced Rory) Stone in Tain, (Gallic for cheese) is a double cream cheese from the Highlands which is rolled in pinhead . This style of cheese dates from the Viking period and is seriously .

Jezebel, Highland Fine Cheeses, Ross-Shire v Jezebel is a brie-style goat’s cheese with a creamy texture which starts to ooze once cut. Smooth, rich and milky, it has a good goat’s cheese flavour with a salty finish.

Maisie’s Kebbuck, Errington Cheese, South Lanarkshire v The Errington’s have been producing cheese in South Lanarkshire since the 1980s. Selina Errington is the current cheesemaker and it was her father, Humphrey who first made this Kebbuck to impress his new mother in-law (Maisie) who did not like blue cheese. Made from unpasteurised cow’s milk, this semi-hard white cheese is complex and earthy with a nutty finish.

Isle of Mull Cheddar, Isle of Mull Cheese, Isle of Mull Chris and Jeff Reade of Isle of Mull Cheese produce an unusual cheddar, made from the milk of cows who are fed on fermented grain from the nearby Tobermory

whisky distillery. Moist and soft, it has wild, fruity and ‘farmy’ flavours,

MENU INFORMATION with a slight alcoholic tang.

Wherever possible we use British produce in our restaurants and cafeterias.

Some of our menu items contain allergens. There is a small risk that traces Strathdon Blue, Highland Fine Cheeses, Ross-Shire v of these may be found in other products served here. This cheese has a soft texture more like a continental blue than a Stilton. Mellow and aromatic, it has a milky and savoury flavour, with a slight saltiness that is We understand the dangers to those with severe allergies so please ask to speak to a member of staff who will endeavour to help you make your choice. balanced with the blue.

gluten free GF suitable for vegetarians v suitable for vegans

MDR Tues dinner wk26 2014.05.12 v1.0

STARTERS PUDDINGS and CHEESE Soup of the day v Warm apple pie with vanilla brûlée and Granny Smith sorbet v

Whipped goat’s cheese espuma and roasted beetroot with Knickerbocker glory: lemon curd ice cream, honeycomb, thyme honey and pecan nut crumble v GF raspberry sorbet and mint meringue v GF

Crispy slow cooked pork belly with apple purée Traditional pudding of the day and pickled red cabbage Fresh fruit salad v GF Braised salt beef with roasted artichoke, dill, pickle and caper mayonnaise and sourdough toast Homemade ice creams and sorbets v GF without bread Cheese selection from Scotland Traditional oak smoked Scottish salmon with biscuits and accompaniments with brown bread and butter GF without bread

Salt and pepper squid with orange , COFFEE and INFUSIONS Filter coffee lime, coriander and squid ink

Coffee and petits fours MAIN COURSES Chargrilled rump steak and hand cut chips Teas with tomato, mushrooms and béarnaise sauce GF English breakfast, Earl Grey, Darjeeling,

camomile, green, peppermint or fresh mint Seared Gressingham duck breast with poached rhubarb, ______samphire and galette GF One course £10.00 Guinea fowl with pea purée, stem broccoli, chestnut Two or three courses £15.00 mushrooms, beer pickled onions and potato croquette GF

Pan fried haddock with buttered spring onions, TONIGHT is PIE NIGHT baby spinach, cocotte potatoes and shrimp cream sauce GF in the Members’ Dining Room Grilled salmon darne with green beans, avocado, citrus fruits and butter sauce GF The evening buffet will feature a range of homemade mini pies,

Roasted butternut squash with creamed gorgonzola flavoursome sides and accompanying sauces. and toasted almonds v GF