Specimen Function Menus

Luncheon Menu (L1)
£23.65
Watercress Vichyssoise
Club Steak & Kidney Pie
Strawberry, Pineapple & Dark Chocolate Pavlova

Luncheon Menu (L2)
£23.65
Salmon & Smoked Salmon Fish Cake served with Green Salad
Supreme of Chicken in a Smoked Bacon, Mushroom & Tomato Sauce
Fresh Orange & Vanilla Crème Brulee

Luncheon Menu (L3)
£26.25
Warm Goats Cheese, Bacon & Asparagus Salad
Poached Fillet of Salmon in a Lobster, Prawn & Herb Scented Cream
Lemon Cheese & Blueberry Tarte

Luncheon Menu (L4)
£26.25
Smoked Fish Mousse
Lamb Gigot Chop in Redcurrant & Rosemary Sauce
Raspberry & Lemon Mascarpone Gateau

Luncheon Menu (L5)
£28.95
Salmon Caesar Salad
Beef Stroganoff with Wild Rice
Baked Chocolate Tarte with Vanilla Ice Cream

Luncheon Menu (L6)
£33.25
Chicken Liver & Pistachio Terrine with Raisin Shallot & Madeira Relish
Spinach & Watercress Soup with Pesto
Baked Sea Bass & King Prawns
Individual Baked Alaska with Hot Rum Cherries

Dinner Menu (D1)
£33.25
Mixed Melon & Pineapple with a Raspberry Coulis
Supreme of Chicken with Parma Ham
in a Mushroom, Tomato & White Wine Cream
White Chocolate Truffle Torte

Dinner Menu (D2)
£33.25
Smoked Salmon, Cream Cheese & Prawn Roulade
Medallions of Pork in a Wholegrain Mustard & Mushroom Cream
Raspberry & Cranachan Mousse

Dinner Menu (D3)
£39.50
Smoked Trout with Horseradish & Dill Crème Fraiche
Cream of Tomato & Stilton Soup
Baked Breast of Corn Fed Chicken in Champagne & Asparagus Cream
Strawberry & Vanilla Mousse

Dinner Menu (D4)
£39.50
Duck & Fig Terrine with Rowan Jelly
Cauliflower, Leek & Chive Soup
Medallions of Pork in a Forest Mushroom & Drambuie Sauce
Profiteroles with Ice Cream & Hot Chocolate Sauce

Dinner Menu (D5)
£40.50
Warm Tarte of Crab, Smoked Salmon & Vine Tomato
Carrot, Coriander & Ginger Soup
Oven Baked Breast of Guinea Fowl with Juniper & Orange
Fresh Fruit Pavlova with Blackcurrant Sorbet

Dinner Menu (D6)
£42.00
Fresh Salmon & Smoked Salmon Mousse
Cream of Celery & Lanark Blue Soup
Breaded Lamb Cutlets with Redcurrant & Mint Sauce
Drambuie Parfait

Dinner Menu (D7)
£47.25
Pheasant Pate with Beetroot & Orange Chutney
Poached Fillet of Salmon in a Tomato & Lime Scented Cream
Escalope of Veal in a Mixed Mushroom & Whisky Sauce
Strawberry & Champagne Bavarois

Dinner Menu (D8)
£47.25
Medley of Melon, Parma Ham & Figs
Smoked Haddock & Salmon Chowder
Breast of Duckling in Pineapple & Honey Sauce
Spiced Apple Charlotte

Dinner Menu (D9)
£47.25
Terrine of Salmon, Spinach & Prawns
Cream of Asparagus & Chive Soup with Herb Sippets
Escalope of Venison in a Gooseberry & Mint Sauce
Vanilla & Chocolate Panacotta

Dinner Menu (D10)
£49.95
Pork Pheasant & Apple Terrine with Sloe Jelly
Poached Fillet of Sole with a Crayfish & Tarragon Cream
Medallions of Beef Fillet in a Rich Burgundy Sauce
Dark Chocolate & Cointreau Mousse

Vegetarian Choices
Risotto with Cannelini Beans, Camembert & Pesto
Wild Mushroom & Cous Cous Collops with Hot Tomato & Herb Coulis
Chargrilled Pepper, Asparagus & Goats Cheese with Balsamic Caramel
Vegetable Stroganoff
Thai Vegetable Curry with Sticky Rice
Tortelloni with Four Cheese & Sundried Tomato

Function Guidance Notes

The Western Club is delighted that you are hosting your function with us, and to make certain that it is attended to in the best way possible, we take this opportunity of providing the following information:-

1. If the menu, accommodation or equipment is not confirmed, this information will require to be finalised at least 7 days prior to your function.

2. Any special requirements regarding access, printing of menus, place cards, seating plans, liquid refreshment will be considered confirmed, if not modified 7 days prior to your function.

3. We can adjust the number of guests attending until 48 hours prior to your function, however after that time, the Western Club having made commitments for staff and catering, we will require to charge for any cancellation in the numbers attending.

4. At all times we will endeavour to meet any requests such as special dietary requirements etc. but you will understand that we cannot guarantee to be in a position to meet any requirements not made within the above timescales.

5. Please note a discretionary staff fund charge shall be added at the rate of 10% to your final Function Account, and due to this discretionary charge no member of staff is allowed to accept any further recompense.

6. All accounts are due for payment within 7 days of receipt of the invoice.

7. The Club’s Function co-ordinator is Debbie Lott. Debbie can be contacted on 0141-221-2016 during normal working office hours or by email at reception@westernclub.co.uk

We are sure that your Function will be a success, and thank you for choosing The Western Club.

D.H.Gifford
Club Secretary 01/11