Occasional winter suppers with chef Annie Morrison.
Menu with a choice of -
* Beef Bourguignon - Tender British Beef in a rich sauce of red wine tomato, garlic, shallots, mushrooms, bacon and fresh herbs.
* Mixed Mushroom Ragout - Mushroom stew with a medly of mushrooms, yellow peppers, French beans, garlic, red wine, onion and olive oil, topped off with melted Brie and garlic butter baguette slice.
Boulangere Potatoes with rosemary, Braised savoy cabbage, Roasted wedge of Crown Prince squash with black pepper, Sage and Apple.
Dessert: Apple Tart Tatin with a prune puree and Creme Fraiche.
£18.00 per person. Cash on the night.
To reserve your place, please put your name and prefered choice on the list on the end of the bar
or email Mark at the club.
Numbers are limited, so book early!
All bookings must be honoured.