'Christmas' Meal 25th April 2016 Richmond Golf Club

 ‘Christmas’ Meal menu

 

Monday 25^th April 

Starters

Tomato and basil soup served with crème fraiche

 Homemade chicken liver pate serve with Melba toast and onion marmalade

 Deep fried brie served with cranberry sauce

 Mains

Beef and Adnams ale pie

 Chicken breast stuffed with sausage meat and wrapped in bacon with a red wine jus

 Pan fried salmon with a dill and cream sauce

All dishes serves with new potatoes and seasonal vegetables.

Desserts

Sticky toffee pudding

Lemon posset served with short bread biscuit

Fresh fruit salad

Coffee and mints

 

2 courses £16.00 per person

3 courses £20.00 per person