VALENTINES MENU AT THE PARC GOLF CLUB
SATURDAY 11TH AND TUESDAY 14TH
FEBRUARY
STARTERS
ROSE OF OGEN MELON AND CHAMPAGNE SORBET.
DUCK AND ORANGE PATE SERVED WITH ORANGE AND CUMQUAT CHUTNEY AND TOAST.
WATERCRESS AND CREAM CHEESE SOUP SERVED WITH A HOT CRUSTY ROLL.
SMOKED SALMON AND KING PRAWN TIMBALE.
MAIN COURSES
MEDALIONS OF FILLET BEEF SERVED WITH A PORT WINE AND SHALLOT JUS.
CHICKEN FILLET BAKED IN A CHEESE AND LEEK SAUCE.
PAN FRIED SEA BASS FILLETS SERVED WITH KING PRAWNS AND LEMON AND PARSLEY BUTTER.
SPINNACH AND RICOTTA CHEESE TART SERVED WITH BALSAMIC ROCKET SALAD.
ALL SERVED WITH DAUPHINOIS OR NEW POTATOES TURNED CARROTS AND BRAISED CABBAGE.
DESSERTS
BELGIAN CHOCOLATE FONDANT PUDDING.
PASSION FRUIT BAVOIS AND RED BERRY COMPOTE.
FRESH CREAM PROFITEROLS WITH A BAILEYS CHOCOLATE SAUCE.