SMH Menu 2018-19

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Surbiton Masonic Hall

Chef’s Dish of the Day

£22.00

Four courses, including a sorbet,

selected by the Chef.

Dietry requirements possible, providing they do

not exceed more that 5% of total diners.


Festive Board Menus l 2017-18

Set Menus 1 - 19 - £23.50

Includes one starter, one main course and one dessert for the whole group. Also included is

a Glenmore Sorbet Course, Artisan Bread and Butter, Fairtrade Filter Coffee and a Glenmore

Chocolate. (Dietary Variations cannot exceed 15% of the whole group without surcharge).

Menu 1

Glenmore Scottish Smoked Salmon, Smoked Haddock and Scallion

Fishcakes, Chili & Lime Crème Fraiche


Chargrilled Wiltshire Pork, Confit Apples, Creamed Leeks and

Fondant Potatoes


Choux Bun with Crème Patisserie, Décor Neige

Menu 2

Brixham Goujons of Plaice, Deep Fried with Fresh Tartar Sauce


Prime Beef Blade and Oyster Mushroom Open Pie, Butter Mash and

Tenderstem Broccoli


Kiwi Pavlova with an Orange Syrup


Surbiton Masonic Hall

Menu 3

Coldwater Prawn and Hens Egg Salad,

Dressed Leaf, Marie Rose Sauce


Chargrilled Wafers of Pork Fillet,

Pink Peppercorn Sauce, Parisienne Potatoes and Broccoli Florets


White Chocolate & Raspberry Cheesecake, Coulis and Fresh Cream

Menu 4

Spring Onion, Baby Corn, Roasted Pepper and Chilli Blinis


Trilogy of Pork with Ratatouille and Sautéed Potatoes


Classic Vanilla Crème Brulee

Menu 5

Chicken and Duck Liver Pate, Red Onion Marmalade and Toasted Brioche


Tranche of Scottish Salmon, Hollandaise, Wilted Spinach and

Pearl Potatoes


Forest Fruits Pavlova


Festive Board Menus l 2017-18

Menu 6

Rosette of Seasonal Melon around a Watermelon and Feta Salad finished

with a Mint Syrup Drizzle


Chargrilled Maize Fed Supreme of Chicken served over Pearl Potatoes,

Sunblushed Tomatoes, Asparagus Spears and Chorizo Sausage with

Deep Fried Leeks


Pear & Apple Crumble with Vanilla Ice Cream

Menu 7

Atlantic Prawn, Avocado and Mango Cocktail


Surf & Turf of Rump Steak & Whitby Wholetail Scampi, Triple Cooked

Chips, and Minted Peas


Amoretti Trifle


Surbiton Masonic Hall

Menu 8

Roasted Pepper and Feta Tart, Cucumber and Beetroot Salad


Baked John Dory with Asparagus Pilaf and Courgette Fries

(Seasonal Availability)


White Chocolate and Gingernut Cheesecake with Marinated Oranges

Menu 9

Onion, Coriander & Raita with Poppadoms and Bhajis


Lamb Fillet Madras with Saffron Rice, Naan Bread, Cucumber & Mint Cooler


Iced Mango & Passionfruit Parfait, Forest Fruit Compote,

White Chocolate Shavings

Menu 10

Shredded Duck Pancakes with Hoisin Sauce


Fillet of Smoked Haddock, Mustard Sauce, Iberico Ham, and a Rosti Potato


Blueberry Frangipane Tart with Blueberry Ice Cream

Menu 11

Avocado Panacotta, Tomato Concasse and Lemon Oil


Fillet of Rainbow Trout, served over Chargrilled Polenta with a Fine Ratatouille


Manuka Honey Brulee


Festive Board Menus l 2017-18

Menu 12

Rillette of Poached Scottish Salmon, Crème Fraiche, Spring Onions and Chives

with Melba Toast


Honey Glazed Loin of Bacon, carved over Garlic & Sage Mash, Broccoli Florets

and a Parsley Sauce


Savarin filled with Fresh Fruits and Chantilly Cream

Menu 13

Glenmore Smoked Salmon with Pickled Cucumber and Lilliput Capers

served over Mascarpone on Rye


Half a Roasted Suffolk Chicken, Streaky Bacon, Sage Stuffing and Roast Potatoes


Exotic Fresh Fruit Salad with Crème Fraiche


Surbiton Masonic Hall

Menu 14

Avocado, Beef Tomato, Buffalo Mozzarella and Black Olive Platter,

Basil Oil Drizzle


Deep Fried Crisp Battered Cod, Minted Peas & Triple Cooked Chips


Baked Apple Pie with Vanilla Custard

Menu 15

Classic Oak Smoked Scottish Salmon served with Avocado Gelato


Chargrilled Supreme of Chicken served over McSweens Haggis,

Fine French Beans, Rosti Potato, Light Whisky Cream


Summer Pudding with Crème Fraiche Ice Cream


Festive Board Menus l 2017-18

Menu 16

Salad of Smoked Chicken Breast, and Red Onion with a Sweet Chilli Dressing


Baked Parcel of Scottish Salmon with Prawns, Lemon, Dill, Pearl Potatoes,

Carrots, Scallions, Beans and White Wine


Caramelised Apple Tart with a Baked Meringue Topping and Vanilla Pod

Ice Cream

Menu 17

Chestnut, Enoki & Oyster Mushrooms served over Brioche


Chargrilled Cutlet of Pork with Apricot and Mango Chutney, Sautéed New

Season Potatoes & Pan Juices


Dark Chocolate Delice

Menu 18

Beetroot, Mint and Crème Fraiche Soup


Braised Shank of Lamb, Black Olive Mash, Honey Roast Root Vegetables

with Port & Redcurrant Jus


Mango Panna Cotta with Strawberry Tea

Menu 19

Glenmore Mini Tapas Selection


Supreme of Chicken with a Mozzarella Farce, Aubergine Caviar & Basil

Pesto served with Straw Potatoes


Fresh Fruit Salad with Vanilla Pod Ice Cream


Surbiton Masonic Hall

Menu 20 - £26.30

A choice of one starter, one main course and one dessert for the whole group. Also included is a

Glenmore Sorbet, artisan bread, Fairtrade filter coffee and a Glenmore Chocolate.

Starters

Moules Mariniere with Warm Baguette

Wilted Spinach & Mushroom Crepes with Asparagus Beurre Blanc

Glenmore Scotch Egg served warm with Watercress Salad & Mustard

Mayonnaise

Oak Smoked Salmon and Mackerel Terrine, Ciabatta Fingers,

Lime & Wasabi Mayo

Wild Mushroom & Mascarpone Risotto, Parsley Oil and Parmesan

Smoked Salmon, Prawn & Watercress Roulade, Herb Oil, and Pea Shoot Salad


Festive Board Menus l 2017-18

Main Courses

Roasted Crown of Suffolk Turkey with an Orange & Cranberry Jus,

Duck Roast Potatoes

Roast Leg of English Lamb served with Roast Potatoes, Rosemary Jus

Chargrilled Cutlet of Pork with Apricot & Mango Chutney, Sautéed New

Season Potatoes & Pan Juices

Pan Roast Supreme of Salmon with Wilted Spinach & Saffron Potatoes

finished with Avruga Cream

Pan Seared Aylesbury Duck Breast, Braised Red Cabbage, Port Jus and

Parmentier Potatoes

Breast of Guinea Fowl over a Pearl Barley Risotto, Savoy with Lardons

Desserts

Chocolate & Baileys Mousse

Classic Tiramisu with Amaretti Biscuit

Boozy Trifle

Eton Mess

Apple & Blackberry Tart with Clotted Cream

Lemon Posset set with Fresh Raspberry


Surbiton Masonic Hall

Menu 21 - £27.30

A choice of one starter, one main course and one dessert for the whole group. Also included is a

Glenmore Sorbet, artisan bread, Fairtrade filter coffee and a Glenmore Chocolate.

Starters

Poached Pear with Stilton, Walnuts and Croutons finished with Olive Oil

Rillette of Poached Scottish Salmon Crème Fraiche, Spring Onion and Chives

served with Melba Toast

Warm Thai Style Shredded Duck Salad with a Sweet Chilli Dressing

Deep Fried Crumbed Somerset Brie, Fruit Compote, and Mesclun Salad

Warm Salad of Chicken Livers, Smoked Bacon and Black Pudding with

Poached Hens Egg

Traditional Prawn Cocktail with Brown Bread


Festive Board Menus l 2017-18

Main Courses

10ozs Chargrilled Scottish Sirloin served Medium, with Mushroom,

Tomato & Triple Cooked Chips

Rosemary Infused Rack of Lamb, Dauphinoise Potatoes

Baked Whole Guilt Head Bream, Fennel and Orange, Baby Pearl Potatoes

Roast Saddle of New Season Lamb, Thyme & Garlic, Delmonico Potatoes

Native Seabass served over a Ratatouille with Sautéed Potatoes

Fillets of Roast Rib of Grassfed Cornish Beef, Yorkshire Pudding,

and Roast Potatoes

Desserts

Crêpés Suzette, Citrus & Grand Marnier Syrup

White Chocolate, Whisky & Brioche Pudding with Vanilla Custard

Millefeuille of Forest Fruits

Strawberries and Double Cream (Seasonal Availability)

Sticky Toffee Pudding served with a Toffee Sauce and Ice Cream

Rich Chocolate Tart, Orange Sorbet


Surbiton Masonic Hall

Menu 22 - £28.30

A choice of one starter, one main course and one dessert for the whole group. Also included is a

Glenmore Sorbet, artisan bread, Fairtrade filter coffee and a Glenmore Chocolate.

Starters

Baked Tartlet of Reblochon, Fresh Asparagus, Sunblushed Tomatoes & Chorizo

Selection of Continental Cured Meats with an Olive & Feta Cheese Salad

Seafood Crepes served with Lemon Beurre Blanc

Glenmore Smokie finished with Atlantic Prawns & Gruyer

Shoulder of English Lamb Croquette, Pea Puree, Madeira Reduction

Trio of Smoked Fish with a Watercress & Citrus Salad


Festive Board Menus l 2017-18

Main Courses

Prime Rump of English Lamb with Roast Potatoes,

Redcurrant and Rosemary Jus

Poached Lemon Sole, Fruits de Mer with Florentine Potatoes

(Seasonal Availability)

Scottish Fillet of Beef Wellington served with Dauphinoise Potato and a

Rich Madeira Jus

Whole Native Seabass, Lemon and Bay Butter, Samphire and

Saffron Olivette

Pan Seared Loin of English Venison, Rich Red Wine Reduction,

Wild Mushroom Tart and Parmentier Potatoes

Breast of Aylesbury Duckling, Confit Leg, Celeriac Rosti, Fresh Asparagus

Desserts

Glazed Sabayon of Fresh Fruits and Berries

Iced Passionfruit Soufflé with Shaved White Chocolate

Selection of British and Continental Cheese with Grapes, Quinze Jelly,

Celery and Biscuits

Warm Raspberry Soufflé with a Bitter Chocolate Sauce

Trio of Glenmore Desserts

Baked Salted Caramel Tart with Tonka Bean Ice Cream


Surbiton Masonic Hall

Fish Course

Additional fish course with any menu £6.80.

Classic Moules Marniere with Crusty French Bread

Poached Fillet of Sole with Lobster Glaze

(Seasonal Availability)

Garlic & Chili Butter Tiger Prawns over a Toasted Crouton

Seafood Crepe with Lemon Beurre Blanc

Native Fresh Lobster (Garlic, Thermidor, Newburg) – Market Price

Salad

With a starter and dessert from menu 1 – 6 inclusive.

Honey Glazed Ham with a Grain Mustard Dressing - £22

Chargrilled Chicken Supreme with Paw Paw Chutney - £22

Poached Scottish Salmon with Asparagus Spears - £22.50

Oak Smoked Salmon and Crayfish with Lime Mayonnaise - £22.50

Soup

As an additional course add £3.50 or as an alternative to any starter on menu 1 – 19, a soup may

be substituted for the whole group from the following list:

French Onion with Parmesan Crouton

Cream of Cauliflower with Choux Pastry Snippets

Tomato and Basil

Cream of Leek and Potato with Wholemeal Croutons, Double Cream

Cream of Broccoli with Cornish Blue, Fresh Cream and Croutons

Cream of Asparagus with Welsh Goats Cheese, Crème Fraiche Croutons


Festive Board Menus l 2017-18

Christmas Menu 2017

Available during the months of November and December. Set starter, main course and dessert for

the whole group from the selection below.

Potage of Parsnip, Almond and Crème Fraiche with Parsnip Crisps

Duck Liver and Pork Terrine, Calvados Apple Confit

Glenmore Gravlax of Scottish Salmon with an Apple and Beetroot Slaw

Baked Welsh Goats Cheese over Rye, Compote of Forest Fruits


Traditional Roast Suffolk Turkey with a Sage and Apricot Stuffing and all

the Trimmings!

Wild Mushroom and Chestnut Wellington, Roasted Root Vegetables,

Tomato Fondue

Roasted Rib of Cornish Beef with Yorkshire Pudding and Roasting Juices

(£1 supplement)

Supreme of Maizefed Chicken, with McSweens Haggis, Whisky Cream

and Rosti Potatoes

Seared Fillet of Native Seabass served over a Lobster Bisque, Baby Spinach,

Saffron Potatoes


Georgie Porgie’s Boozy Christmas Pudding, Rum Cream

Tipsy Winter Berry Trifle with Amoretti Biscuits

Gingerbread and White Chocolate Cheesecake

Poached Pear, Mulled Wine Syrup and Cinnamon Ice Cream

£26 per person inclusive of Crackers!

£25 per person during lunch 12noon – 3pm, except on Saturdays and Sundays


Surbiton Masonic Hall

Fine Dining Tasting Menu

This extra special menu showcases the talents of our Kitchen Brigade, who are capable

of creating exceptional food using only the freshest of ingredients. Please speak to the

Office prior to ordering. Maximum diners approximately 25.

Amuse Bouche of a Warm Scotch Quails’ Egg with a

Caviar & Watercress Dressing

(Muscadet-sur-lie Domaine de La Batardiere)


Dive Caught Scallop, Pea Puree and Lobster Foam with a

Fine Regganio Skewer

(Pazo de Villarei Albarino, Spain)


Lobster Ravioli

(Riebeek Cellars Viognier, South Africa)


Duo of Glenmore Sorbet


Festive Board Menus l 2017-18

Marshfed Lamb Lollipop, Salsa Verde, Courgette Sauté, Delmonico

Potatoes, Pan Juices

(Albert Bichot Signature Beaune, Burgundy)


Pre Dessert of a White Chocolate Risotto


Warm Raspberry Souffle, Poached William Pear and Rich Chocolate

Tart Trio

(Three Bridges Gold Mist Botrytis Semillon, Riverina, Australia)


Selection of Fine English & Continental Cheese with Toasted Walnut

Bread, Quinze and Grapes

(Taylors 10 year old Tawny Port)


Coffee to Taste with Handmade Petit Fours

Menu £85 with Optional Accompanying Wine Flight £115 inclusive of VAT.

Alternative menus or courses available. For more information please speak to the

Managing Director Robert Dobbie 0208 399 2876.


Surbiton Masonic Hall

Wine List

House White

Bin 1 L’Artista Sauvignon Blanc, Chile £13.90

House Red

Bin 2 Griffin Ridge Vin de Pays D’Oc, France £13.90

House Rose

Bin 3 San Valentino Pinot Grigio Blush, Italy £13.90

White Wine

Bin 4 Picpoul de Pinet Domain Delsol, France £17.20

Bin 5 Capelio Chenin Blanc, Swartland, South Africa £16.20

Bin 6 La Farina Pinot Grigio, Italy £16.90

Bin 7 Niersteiner Gutes Domthal, Germany £14.90

Bin 8 Biecher Gewurtztraminer, Alsace, France £17.50

Bin 9 La Palma Chardonnay, Chile £16.20

Bin 10 Maree D’Ionee Grillo, Sicily, Italy £17.50

Bin 11 Riebeek Cellars Viognier, South Africa £16.20

Bin 12 Lanark Lane Sauvignon Blanc, Marlborough, New Zealand £18.20

Bin 13 Piersanti Verdicchio Classico dei Castelli di Jesi, Italy £15.50

Bin 14 Muscadet Sur Lie Domaine de la Batardiere, France £15.60

Bin 15 Chablis L’Orangerie du Chateau, Burgundy, France £25.50

Bin 16 Sancerre Domaine Durand, Loire, France £27.00

Red Wine

Bin 17 Cotes du Rhone Domaine du Grezas, France £16.50

Bin 18 Chateau Serres Sainte Lucie Cuvee Marquis, Corbieres, France £16.00

Bin 19 La Palma Cabernet Sauvignon, Chile £15.70

Bin 20 Chateau Haut Grelot, Cotes de Blaye, Bordeaux, France £19.80

Bin 21 Essere Merlot, Italy £15.80

Bin 22 San Felipe Malbec Roble, Argentina £17.20


Festive Board Menus l 2017-18

Bin 23 Chianti Fontella Toscana, DOCG, Italy £18.00

Bin 24 Primitivo Sollione Puglia, Italy £16.20

Bin 25 Marques del Atrio Tempranillo, Rioja, Spain £16.80

Bin 26 Adesso Nero D’Avola, Sicily, Italy £15.50

Bin 27 Whistling Duck Shiraz, Australia £15.50

Bin 28 Montepulciano d’Abruzzo, Farina, Italy £16.20

Bin 29 Fleurie La Madone, Beaujolais, France £24.90

Bin 30 Crozes Hermitage P & R Gauthier, Rhone, France £26.80

Bin 31 Cruz Alta, Gran Reserve Malbec, Mendoza, Argentina £20.80

Bin 32 Chateauneuf-du-Pape Roger Perrin, France £29.50

Rose Wine

Bin 33 La Borie Rose, Provence, France £21.00

Sweet Wine

Bin 34 Three Bridges Gold Mist Botrytis Semillon, Riverina, Australia £12.90

Bin 35 Sauternes, Baron Philippe de Rothchild, Bordeaux, France (Half Bottle) £13.90

Champagne & Sparkling Wine

Bin 36 Champagne Lavergne NV, France £34.00

Bin 37 Prosecco, Moinet Conegliano DOCG, Italy £21.90

VIP Wines

Bin 38 Cesari, Amarone Valpolicella, DOCG, Italy • £33.20

Bin 39 St-Veran Bichot, Burgundy, France • £32.00

Bin 40 Chateau Musar 2004, Lebanon • £38.00

Bin 41 Chateau Potensac 2009, Medoc, Bordeaux, France • £35.00

Bin 42 Calabria Vermentino, Private Bin, Australia • £17.90

Bin 43 Cloudy Bay Sauvignon Blanc, New Zealand • £38.00

Bin 44 La Capitana Carmenere, Cachapoal, Chile • £18.20


Surbiton Masonic Hall

Allergens information

COLOUR KEY

● Celery

● Cereals containing gluten

● Crustaceans

● Eggs






Fish

Lupin

Milk

Molluscs

Mustard






Nuts

Peanuts

Sesame seeds

Soya

Sulphites

Allergens Menu 1

●● Glenmore Scottish Smoked Salmon, Smoked Haddock and Scallion Fishcakes, Chili & Lime Crème Fraiche

● Chargrilled Wiltshire Pork, Confit Apples, Creamed Leeks and Fondant Potatoes

●●● Choux Bun with Crème Patisserie, Décor Neige

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Menu 2

Brixham Goujons of Plaice, Deep Fried with Fresh Tartar Sauce

Prime Beef Blade and Oyster Mushroom Open Pie, Butter Mash and Tenderstem Broccoli

Kiwi Pavlova with an Orange Syrup

Menu 3

Coldwater Prawn and Hens Egg Salad, Dressed Leafs, Marie Rose Sauce

Chargrilled Wafers of Pork Fillet, Pink Peppercorn Sauce, Parisienne Potatoes & Broccoli Florets

White Chocolate & Raspberry Cheesecake, Coulis and Fresh Cream

Menu 4

Spring Onion, Baby Corn, Roasted Pepper and Chilli Blinis

Trilogy of Pork with Ratatouille and Sautéed Potatoes

Classic Vanilla Crème Brulee

Menu 5

Chicken and Ducks Liver Pate, Red Onion Marmalade and Toasted Brioche

Tranche of Scottish Salmon, Hollandaise, Wilted Spinach and Pearl Potatoes

Forest Fruits Pavlova

Menu 6

Rosette of Seasonal Melon around a Watermelon and Feta Salad, finished with a Mint Syrup Drizzle

Chargrilled Maize Fed Supreme of Chicken, served over Pearl Potatoes, Sunblushed Tomatoes, Asparagus Spears &

Chorizo Sausage, with Deep Fried Leeks

Pear & Apple Crumble with Vanilla Ice Cream

Menu 7

Atlantic Prawn, Avocado and Mango Cocktail

Surf & Turf of Rump Steak & Whitby Wholetail Scampi, Triple Cooked Chips, and Minted Peas

Amoretti Trifle

Menu 8

Roasted Pepper and Feta Tart, Cucumber and Beetroot Salad

Baked John Dory with Asparagus Pilaf and Courgette Fries (Seasonal Availability)

White Chocolate and Gingernut Cheesecake with Marinated Oranges

Menu 9

Onion, Coriander & Raita with Poppadoms and Bhajis

Lamb Fillet Madras with Saffron Rice, Naan Bread, Cucumber & Mint Cooler

Iced Mango & Passionfruit Parfait, Forest Fruit Compote, White Chocolate Shavings


Festive Board Menus l 2017-18

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Menu 10

Shredded Duck Pancakes with Hoisin Sauce

Fillet of Smoked Haddock, Mustard Sauce, Iberico Ham, and a Rosti Potato

Blueberry Frangipane Tart with Blueberry Ice Cream

Menu 11

Avocado Pana Cotta, Tomato Concasse and Lemon Oil

Fillet of Rainbow Trout, served over Chargrilled Polenta with a Fine Ratatouille

Manuka Honey Brulee

Menu 12

Rillette of Poached Scottish Salmon, Crème Fraiche, Spring Onions and Chives with Melba Toast

Honey Glazed Loin of Bacon, carved over Garlic & Sage Mash, Broccoli Florets and a Parsley Sauce

Savarin filled with Fresh Fruits and Chantilly Cream

Menu 13

●●●●●● Glenmore Smoked Salmon with Pickled Cucumber & Lilliput Capers served over Mascarpone on Rye

●● Half a Roasted Suffolk Chicken, Streaky Bacon, Sage Stuffing and Roast Potatoes

● Exotic Fresh Fruit Salad with Crème Fraiche


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Menu 14

Avocado, Beef Tomato, Buffalo Mozzarella and Black Olive Platter, Basil Oil Drizzle

Deep Fried Crisp Battered Cod, Minted Peas & Triple Cooked Chips

Baked Apple Pie with Vanilla Custard

Menu 15

Classic Oak Smoked Scottish Salmon served with Avocado Gelato

Chargrilled Supreme of Chicken served over McSweens Haggis, Fine French Beans, Rosti Potato,

Light Whisky Cream

Summer Pudding with Crème Fraiche Ice Cream

Menu 16

Salad of Smoked Chicken Breast, and Red Onion with a Sweet Chilli Dressing

Baked Parcel of Scottish Salmon with Prawns, Lemon, Dill, Pearl Potatoes, Carrots, Scallions, Beans and White Wine

Caramelised Apple Tart with a Baked Meringue Topping and Vanilla Pod Ice Cream

Menu 17

Chestnut, Enoki & Oyster Mushrooms served over Brioche

Chargrilled Cutlet of Pork with Apricot and Mango Chutney, Sautéed New Season Potatoes & Pan Juices

Dark Chocolate Delice

Menu 18

Beetroot, Mint and Crème Fraiche Soup

Braised Shank of Lamb, Black Olive Mash, Honey Roast Root Vegetables with Port & Redcurrant Jus

Mango Panna Cotta with Strawberry Tea

Menu 19

●●●●●● Glenmore Mini Tapas Selection

● Supreme of Chicken with a Mozzarella Farce, Aubergine Caviar & Basil Pesto served with Straw Potatoes

●● Fresh Fruit Salad with Vanilla Pod Ice Cream

Please note:For Menus 20 – 22 please check allergens information with the office following selection.


General Notes for all Menus

Cheese

Individual Cheeseboards with Biscuits, Celery, Grapes and Quince Jelly are available

either as an alternative to dessert, ONLY if pre-ordered at the time of booking stating

the name of the member requiring the alternative, or as an additional course (fifth) at

a supplement of £3.75 per person.

Cheese ordered as an alternative on the day will no longer be available unless the

Masonic Unit agree to pay the additional supplement of £2.50 per serving, all change

of menus on the day can only be communicated through the Secretary of the Unit, or

his nominated Deputy, and not through the Glenmore House staff.

Platters of cheese can be provided for sprigs (ten people) at the equivalent of £3

per person.

Dietaries

Please note that the vast majority of main courses ca be prepared gluten free (no

flour or wheat). All gravy used at Glenmore House is suitable for a gluten free diet.

The Government recommends that all healthy individuals should consume a diet that

contains:

• Five portions of a variety of fruit and vegetables per day

• Plenty of starchy foods such as bread, pasta, rice and potatoes

• Moderate amounts of milk and dairy, choosing reduced fat versions or eating

smaller amounts of full fat versions or eating them less often

• Moderate amounts of protein rich foods such as meat, fish, eggs and alternatives

such as nuts and pulses

• Less saturated fat, salt and sugar

The Surbiton Masonic Hall Limited employs all our own staff and believe strongly in

only using fresh ingredients, locally sourced whenever possible. For several years we

have strived to make a difference to Masonic dining; through outstanding food,

warm hospitality, and professional standards of service.

If you have a menu you would prefer we would be more than happy to prepare it,

after providing you with a quotation.

These menus are provided to simplify your choices, and are intended that your charge

is based on your selection being made from the same menu number. Clearly if you

wish to vary the menus then separate costings would apply. Menus 1 to 19 starter may

be substituted with any soup from the soup list at no additional cost, though to do

this, soup must be the starter for all the group.

Our Terms and Conditions are contained in the Centre Handbook.

We are committed towards continuous improvement and evaluation. From time to

time it may be necessary to alter menu choices, prices or ingredients without notice,

and we reserve the right to do so.

All prices quoted include VAT at the current rate of 20%.

Email: info@glenmorehouse.co.uk

www.surbitonmasons.co.uk

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