Surbiton Masonic Hall Fine Dining Tasting <strong>Menu</strong> 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 <strong>Menu</strong>s 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 <strong>Menu</strong> £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.