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Menus for 2023
Please note & respect our Arrival / Dining Protocols - HERE
To KISS & order your 2-Course (Main
+ Dessert + T&C) Lunch:
1. Make your choices (M1 or M2 or VoD* + D1 or D2 or D3 from the Menu (below
top).
*For Vegetarians there is always a Chef's Vegetarian Dish
if the Day (VoD) known only
on the day.
2. Email names & choices to the SG at:
Lunch@cromwellprobusclub.org.uk
(Right Mouse
& Copy link into your email client)
With a Subject of 'Lunch + DDMmmYY' i.e Lunch 21Sep23 (or similar)
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21 December 2023 - The Club's Christmas-Themed
3-Course Lunch
(Returns in by Friday 15th December please)
STARTERS
S1. Roasted Vine Tomato Soup
Served with Rosemary & Garlic Croutons
S2. Mini Baked Camembert
Served with Onion Jam and Air-dried Toast
S3. Prawn Cocktail
Served withBrown Bread & Butter
MAINS (a VoD is available)
M1. Roast Norfolk Turkey with Prune &
Apricot Stuffing
Served with Cumberland Sausage wrapped in Bacon, Goose Fat Roast
Potatoes & Veg
M2. Roast Sirloin of Beef (Slices)
Served with Goose Fat Roast Potatoes, Yorkshire Pudding &
Veg
M3. Herb-crusted Fish
Served with Lemon & Dill Crushed New Potatoes & Green
Beans with a Sage Oil
DESSERTS
D1. Traditional Christmas Pudding
Served with Brandy Sauce
D2. Profiterole Stack
Served with Chocolate Sauce
D3.
Fruit Salad
Served with 1 blob of Ice Cream
T&C
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16 November 2023
(Returns by email Friday 10th Please)
Select your Mains
M1. Lambs Liver & Bacon with Mash & Peas and an Onion Gravy
M2. Mediteranean Fish Stew with a Tomato & Garlic Sauce with Crusty Bread
M3. VoD
Select your Dessert
D1. Sticky Toffee Pudding with Ice Cream
D2. Fresh Fruit salad + 1 blob of Ice cream
D3. Ice Cream only (3 blobs)
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19 October 2023
(Returns by Friday 13th October please)
(Following the Lunch a walk/visit to the Norris Museum is planned)
(Please opt OUT in your email if not attending the Museum)
Select your MAINS
M1. Porchetta served with Mash & Veg
M2. Herb-crusted Fish with Chive BuerreBlanc*, Mash & Vegetables
M3. VoD
*Beurre blanc ("white butter" in French) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation.
Select your DESSERT
D1. Bread & Butter Puddings & Custard
D2. Fresh Fruit Salad & 1 blob of Ice Cream
D3. Just Ice Cream (3 Blobs)
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21st
September 2023
(Returns in by Friday 15th September, please)
Select your MAINS
M1. Steak & Ale Pie with Mash and Veg
M2. Battered Fish & Chips with Mushy Peas
VoD
Select your DESSERTS
D1. Fruit Crumble & Custard
D2. Fresh Fruit Salad and a Blob of Ice Cream
D3. Ice Cream Only (3 blobs)
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2- Course (Mains + Desserts + T&C) 2nd Anniversary
Lunch on Thursday 17th August 2023
(Returns in by Friday 11th August)
MAINS
M1. Pork Schnitzel with Creamy Mushroom Sauce, Chips & Coleslaw
M2. Grilled Fish on a Bed of Gnocchi with Grilled Leeks
DESSERTS
S1. Chef's Cheesecake of the Week
S2. Fruit Salad and one Blob of Ice Cream
S3. Ice Cream (3 blobs)
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2-Course: Starters + Mains on Thursday 20 July 2023
STARTERS
S1 - Homemade Soup with as Bread Roll
S2 - Crab Cakes with Lemon Mayo
S3 - Chicken Gougons with a Sweet-chilli Dip
MAINS
M1 - Sweet & Sour Chicken Served With Egg Fried Rice
M2 - Beef in Black Bean Sauce Served With Egg Fried Rice
M3 - Battred Fish & Chips Served With Minted Peas.
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2-Course: Mains+Dessert on Thursday 15th June 2023
MAINS
M1. Chicken & Bacon Caesar Salad (White Meat)
M2. Cheeseburger with Chips & Salad (Red Meat)
M3. Fish Nicoise with New Potatoes & Green Beans
DESSERTS
D1. Sicilian Lemon Tart with Cornish Clotted Cream
D2. Fruit Salad + 1 Blob Vanilla Ice Cream
D3. Ice Cream
CORONATION LUNCH - 18 MAY 2023
(Returns by Wed 10 May please - Cancellations after this date
may be charged/partially charged)
STARTERS
S1. Soupe Royale with Bread Roll (Roasted Vine Tomato Soup)
S2. The Du-Cheese of Cambridge Breaded Brie with a Cranberry Dip
S3. Chicken Liver Paté with Toasted Ciabatta Royal Soldiers
MAINS
M1. Grand Old Duke of York Toad in the Hole with Mash & Peas
M2. Le Roi Charles III Coronation Chicken Salad with New Potatoes.
M3. Baked Fish with Mushroon & Leek Fricassee, Mash Potatoes & Veg
DESSERTS
D1. Eton Mess
D2. Royal Fruit Salad
D3. Subjects' Ice Cream
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2-Course Menu (Mains + Desserts) on Thursday 20
April 2023
(Returns by Wed Wed 12 April please)
Mains
M1. Beef Bourguignon served with Mash & Seasonal Veg
M2. Pork & Apple Cider Pie served with Roasties & Veg
M3. Herb-crusted Fish with Chive Beurre Blanc Sauce & Veg
Desserts
D1. Sticky Toffee Pudding with Vanilla Ice Cream
D2. Fresh Fruit Salad with Vanilla Ice Cream
D3. Ice Cream
2-Course Menu (Starters & Mains) on Thursday 16 March 2023
Starters
S1 - Roasted Vine Tomato Soup with a Bread Roll
S2 - Duck Spring Rolls with a Sticky Plum Sauce & Cucumber Ribbons
S3 - Breaded Squid Rings Served with Sweet Chilli Sauce & Rocket Salad
Mains
M1 - Chicken Escalope Topped with a Fried Egg served with Triple-cooked Chips Plus a rocket & Pomegranite Salad
M2 - Breaded Plaice served eith Triple-cooked Chips, Mushy Peas and a Wedge of Lemon
M3 - Veggie Hot Dogs Topped with Crispy Inions served with Triple-cooked Chips and Coleslaw
2-course Menu (Mains & Desserts) on Thursday 16th Feb 2023
MAINS
M1 - Home-made Steak & Ale Pie served with Mashed Potato, Peas & Gravy
M2 - Californian Cod (Cod topped with Hot Tartare Sauce & Cheese and a Herb Crust served with seasonal mVeg & Crushed New Potatoes
M3 - Home-made Broccoli & Stilton Pie Mashed Potato & Peas
DESSERTS
D1 - Jam Sponge & Custard
D2 - Fruit Salad
D3- Ice Cream
2-Course Menu (Starters & Mains) for Lunch on 19 January 2023
Starters
1) Roasted Vine Tomato Soup served with a Bread Roll
2) Home made Chicken Liver and Lemon Thyme Pate served with toasted Ciabatta Soldiers
3) Traditional Prawn Cocktail with Brown Bread & Butter
Mains
1) Pan-fried chicken stuffed with Brie served with Roast Potatoes and Seasonal Veg finished with a Cranberry Jus
2) Oven-baked Salmon Fillet served with crushed potatoes, tenderstem Broccoli and Creamy Dill Sauce
3) Filo Parcel filled with Seasonal Veg stuffed with Brie served with Roast Potatoes and nfinished with a Cranberry Jus