Lysses Lunch Menu

Sunday 3^rd June 2018

 

To Start

 

SA White crab meat and prawn tower with a mango and flaked almond salad

 

SB Freshly made mushroom and cream soup

 

SC A salmon and dill flavoured fish cake served with a home-made tartare sauce

 

SD A goat’s cheese cheesecake served with a tangy tomato chutney and micro herb salad

 

SE Duck liver terrine flavoured with orange and brandy

 

To Follow

       

MA Roast chicken breast with artichokes, mushrooms, shallots, and finished with a thyme scented sauce

 

 MB Fillet of cod set on base of wilted rocket leaves, roasted cherry tomatoes finished with a chive, saffron and cream sauce

 

 

MC Pork fillet medallions pan fried with honey roasted root vegetables served with a red wine sauce

 

  MD A mix of wild mushroom, roasted peppers and shallots served with a delicate pastry filled case finished with a port wine sauce

 

 

Served with a selection of freshly cooked vegetables

 

To Finish

 

DA A peach and archer’s crème brulee topped with brown sugar and glazed under a hot grill

 

DB An orange scented chocolate mousse served with flapjack biscuit and honeycomb shards

 

DC A liquorice flavoured pannacotta served with a ginger flavoured parkin

 

 DD A blackberry and almond tart served with a spoonful of whipped cream

 

DE A selection of cheese and biscuits

 

 

Coffee and petit fours

 

If you have an allergy or special dietary requirement

Please speak to a member of the Society before placing your order