SUMMER LUNCHEON AT THE LORD BUTE

The Lentune Probus Summer Luncheon is a popular event, held annually for 21 years. In recent years the attendance has averaged almost 70 members and guests.

Our venue of choice since 2012 has been the elegant 2AA Rossette Lord Bute Restaurant, in Lymington Road, Highcliffe, BH23 4JS, where General Manager Chris Denley, his chefs and front of house staff, serve an excellent three course lunch, with a choice of at least five dishes per course (plus an amuse bouche, coffee and mint). Orders are taken at table on the day. 

The cost, inclusive of gratuities, will be £30 per person, plus drinks.

Members and their guests will assemble from 12.00 noon for an aperitif and the lunch will commence at 1.00pm.

There is ample parking on the opposite side of Lymington Road in the grounds of St Mark's Church, with easy access to the Lord Bute.

Numbers are limited and, if necessary, places will be allocated on a first come, first served basis. Early booking is advised therefore.

Please book places on the website. Meals will be ordered at table.

Wives/partners and friends should be booked as your "guests".

Payment by cheque made out to Lentune Probus Club please, to be sent to John Rogerson at:1 Ferndale Road, New Milton, BH25 5EX, by 3rd August latest

MENU

(orders will be taken at table)

Starters

Chilled galia melon, fresh berries, fruit coulis & mascarpone cream

Chicken liver parfait – a smooth rich chicken liver & cognac parfait with a spiced pear compote, balsamic caviar, crisp melba toast & dressed leaf salad 

Soup of day – homemade soup of the day topped with herbed croutons & chopped chives served with freshly baked bread

Crispy duck salad – shredded aromatic crispy duck, onion, tomato & sweet peppers coated in a sticky chilli, garlic & ginger dressing presented in a salad leaf 

Prawns & crayfish tails bound in an avocado mascarpone topped with a dressed leaf salad

Main Course

Chicken chasseur – pan-fried filleted chicken thighs finished in a red wine, tomato, mushroom & smoked bacon sauce served on a bed of herbed mash, chantenay carrots & fine beans

Vegetable tagine – roasted vegetables, chickpeas & spinach cooked with the chef's own blend of Morocan spices in a coconut cream, served with cardamon and turmeric infused rice.

Roast lamb – rump of lamb pan roasted with garlic & rosemary, herbed mash, ratatouille of vegetables and a redcurrant & mint jus

Slow roasted belly of pork & sliced pork tenderloin, black pudding, crackling and roast jus

Roasted sirloin of beef, Yorkshire pudding, roast gravy & horseradish sauce

Confit duck leg & sliced breast on a bed of braised savoy cabbage with a juniper & orange jus

Dessert

Choux buns – A light choux pastry with a sweet crisp crackling filled with vanilla & chocolate crème patisserie topped with a crisp almond biscuit, caramel cremeux & almond brittle crumble.  

White & dark chocolate raspberry torte – rich Belgian white & dark chocolate with wild raspberries on a cinnamon biscuit base topped with a dark chocolate ganache & raspberry coulis.

Coconut & mango pannacotta – a set coconut cream coated in toasted coconut topped with a mango gel (vg)

Crème brûlée – spiced apple crème brulee topped with a caramel crust, fresh berries & a shortbread biscuit

Cheese plate – Cornish yarg, Somerset brie, Barkham blue & Wookey Hole cheddar, served with savoury biscuits grapes, celery and a pear & ale chutney.