SMH Menu 2018-19
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Surbiton Masonic Hall<br />
Allergens information<br />
COLOUR KEY<br />
● Celery<br />
● Cereals containing gluten<br />
● Crustaceans<br />
● Eggs<br />
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Fish<br />
Lupin<br />
Milk<br />
Molluscs<br />
Mustard<br />
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Nuts<br />
Peanuts<br />
Sesame seeds<br />
Soya<br />
Sulphites<br />
Allergens <strong>Menu</strong> 1<br />
●● Glenmore Scottish Smoked Salmon, Smoked Haddock and Scallion Fishcakes, Chili & Lime Crème Fraiche<br />
● Chargrilled Wiltshire Pork, Confit Apples, Creamed Leeks and Fondant Potatoes<br />
●●● Choux Bun with Crème Patisserie, Décor Neige<br />
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<strong>Menu</strong> 2<br />
Brixham Goujons of Plaice, Deep Fried with Fresh Tartar Sauce<br />
Prime Beef Blade and Oyster Mushroom Open Pie, Butter Mash and Tenderstem Broccoli<br />
Kiwi Pavlova with an Orange Syrup<br />
<strong>Menu</strong> 3<br />
Coldwater Prawn and Hens Egg Salad, Dressed Leafs, Marie Rose Sauce<br />
Chargrilled Wafers of Pork Fillet, Pink Peppercorn Sauce, Parisienne Potatoes & Broccoli Florets<br />
White Chocolate & Raspberry Cheesecake, Coulis and Fresh Cream<br />
<strong>Menu</strong> 4<br />
Spring Onion, Baby Corn, Roasted Pepper and Chilli Blinis<br />
Trilogy of Pork with Ratatouille and Sautéed Potatoes<br />
Classic Vanilla Crème Brulee<br />
<strong>Menu</strong> 5<br />
Chicken and Ducks Liver Pate, Red Onion Marmalade and Toasted Brioche<br />
Tranche of Scottish Salmon, Hollandaise, Wilted Spinach and Pearl Potatoes<br />
Forest Fruits Pavlova<br />
<strong>Menu</strong> 6<br />
Rosette of Seasonal Melon around a Watermelon and Feta Salad, finished with a Mint Syrup Drizzle<br />
Chargrilled Maize Fed Supreme of Chicken, served over Pearl Potatoes, Sunblushed Tomatoes, Asparagus Spears &<br />
Chorizo Sausage, with Deep Fried Leeks<br />
Pear & Apple Crumble with Vanilla Ice Cream<br />
<strong>Menu</strong> 7<br />
Atlantic Prawn, Avocado and Mango Cocktail<br />
Surf & Turf of Rump Steak & Whitby Wholetail Scampi, Triple Cooked Chips, and Minted Peas<br />
Amoretti Trifle<br />
<strong>Menu</strong> 8<br />
Roasted Pepper and Feta Tart, Cucumber and Beetroot Salad<br />
Baked John Dory with Asparagus Pilaf and Courgette Fries (Seasonal Availability)<br />
White Chocolate and Gingernut Cheesecake with Marinated Oranges<br />
<strong>Menu</strong> 9<br />
Onion, Coriander & Raita with Poppadoms and Bhajis<br />
Lamb Fillet Madras with Saffron Rice, Naan Bread, Cucumber & Mint Cooler<br />
Iced Mango & Passionfruit Parfait, Forest Fruit Compote, White Chocolate Shavings
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