MEMBERS’ DINING ROOM TUESDAY’S LUNCH MENU CHEESE SELECTION This May our cheese trolley features a range of cheeses from Scotland with a choice of well considered accompaniments. Caboc, Highland Fine Cheeses, Ross-Shire v Made by Ruaraidh (pronounced Rory) Stone in Tain, Caboc (Gallic for cheese) is a double cream cheese from the Highlands which is rolled in pinhead oatmeal. This style of cheese dates from the Viking period and is seriously buttery. 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 We understand the dangers to those with severe allergies so please ask to and aromatic, it has a milky and savoury flavour, with a slight saltiness that is 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 lunch wk26 2014.05.12 v1.0 STARTERS Artichoke and oven dried tomato salad with parsnip crisps £2.05 Crispy slow cooked pork belly with apple purée and pickled red cabbage £2.70 Salt and pepper squid with orange marmalade, lime, coriander and squid ink £4.15 MAIN COURSES Chargrilled rump steak and hand cut chips with tomato, mushrooms and béarnaise sauce GF £7.80 TONIGHT is PIE NIGHT Pan fried haddock with buttered spring onions, in the Members’ Dining Room baby spinach, cocotte potatoes and shrimp cream sauce GF £6.75 The evening buffet will feature a range of homemade mini pies, Crushed chickpeas with roasted beetroot, carrot ribbons flavoursome sides and accompanying sauces. and a basil and pine nut dressing GF £6.75 PUDDINGS and CHEESE Warm apple pie with vanilla brûlée and Granny Smith sorbet v £2.05 Knickerbocker glory: lemon curd ice cream, raspberry sorbet and mint meringue v GF £2.05 Fresh fruit salad v GF £2.05 Homemade ice creams and sorbets v £2.05 Cheese selection from Scotland with biscuits and accompaniments £3.10 Buffet selection also available. .