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2016 Supper Club

MONDAY 7TH MARCH, 7PM

Introduction to the evening, description

of menu, ingredients, sourcing and food preparation methods

Bouillabaisse Sea Fish and Shellfish Terrine

Tarragon Hollandaise, Toast

 

Ramsay’s of Carluke Braised Pork Shoulder

In Arran Cider and Fennel Seed, Crackling, Celeriac Puree,

Spinach, Roast Cox Pippins, Calvados Brandy Sauce

 

Classic Rum Baba

Scented with Cardamom and Dark Matter

Spiced Scottish Rum, Chantilly Vanilla Cream

 

£20.00

 

Single, couples and small parties welcome.

Eat, drink and debate with like and unlike minded people.

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