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
Single, couples and small parties welcome.
Eat, drink and debate with like and unlike minded people.