Union Club Dining

Starters.
1. Herby chicken liver pate with brandy & pancetta on a bed of salad, with toast & butter.
2. Golden syrup & sherry vinegar coated chicken liver on a bed of salad, with toast & butter.
3. Deep fried Camembert/Brie, with cranberry sauce on a bed of salad, with toast & butter.
4. Prawn Cocktail.
5. Parma ham with melon & asparagus.
6. Creamy broccoli & Stilton soup, with toast & butter.
7. Smoked salmon with prawns, horseradish cream & lime on a bed of salad.
8. Crab cakes or Thai fish cakes on a bed of salad.
9. Smoked mackerel & horseradish pate on a bed of salad, with toast & butter.
10. Roasted blue cheese stuffed figs wrapped in Parma ham on a bed of salad.
11. Moules mariniere with cream, garlic & parsley served with crusty bread & butter.
12. Brie & onion tart served with green leaves & grapes soaked in white wine & lemon juice.
13. Smoked salmon parcels on a bed of salad, with toast & butter.
14. Creamy mushroom soup, with toast & butter.
15. French onion soup, with crusty cheesy bread & butter.
16. Crispy bacon, pea & mozzarella salad with mint vinaigrette.
17. Cock-a-leekie soup, with toast & butter.
18. Greek kebabs with humous & tzatziki on a bed of salad.
19. Seafood chowder, with crusty bread & butter.
20. Creamy tomato soup, with crusty bread & butter.
21. Smoked salmon pinwheels with roasted asparagus