SMH Menu 2018-19
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Surbiton Masonic Hall<br />
Fine Dining Tasting <strong>Menu</strong><br />
This extra special menu showcases the talents of our Kitchen Brigade, who are capable<br />
of creating exceptional food using only the freshest of ingredients. Please speak to the<br />
Office prior to ordering. Maximum diners approximately 25.<br />
Amuse Bouche of a Warm Scotch Quails’ Egg with a<br />
Caviar & Watercress Dressing<br />
(Muscadet-sur-lie Domaine de La Batardiere)<br />
❖<br />
Dive Caught Scallop, Pea Puree and Lobster Foam with a<br />
Fine Regganio Skewer<br />
(Pazo de Villarei Albarino, Spain)<br />
❖<br />
Lobster Ravioli<br />
(Riebeek Cellars Viognier, South Africa)<br />
❖<br />
Duo of Glenmore Sorbet