After a busy day out on our Championship course, treat your guests to another three courses, hand-crafted by our Executive Head Chef, Mark Fletcher.

Choose from a range of delicious dining menus, finished off with freshly brewed tea and coffee. The perfect end to a productive day…

MERE Classics

To Start

Red lentil and pumpkin soup – crisp herbed croute (v)
Charentais melon – red berry compote
Pressing of locally sourced ham – red onion chutney – toasted country bread

The Main Event

Roast supreme of chicken – roast chateau – market vegetables – red wine reduction
Pan seared fillet of salmon – crushed new potatoes – summer greens – béarnaise sauce
Héritage tomato risotto – Cheshire cheese crumble

Desserts

Glazed lemon tart – raspberry sorbet
Sticky toffee pudding – caramel ice cream – vanilla custard
Vanilla crème brulee – lemon shortbread

To Finish

Freshly brewed tea or coffee

GOURMET DELIGHTS

To Start

Cream of cauliflower soup – seeded dressing
Rillette of Scottish salmon – pea shoot salad – pickled cucumber
Hearts of baby gem – roast hazelnuts – figs – walnuts – feta cream dressing (v)

The Main Event

Rolled slow cooked lamb shoulder – rosti potato – chantennay carrots – redcurrant reduction
Grilled sea bream – chorizo and squash cassoulet – brad bean salsa
Wild mushroom and spinach tart – balsamic tomato – baby spinach (v)

Desserts

Chocolate profiteroles – milk chocolate sauce
Vanilla cheesecake – orange compote
Treacle tart – clotted cream ice cream

To Finish

Freshly brewed tea or coffee

GENTLEMAN’S FEAST

To Start

Roasted red pepper soup – yellow pepper salsa (v)
Toasted brioche – grilled black pudding – poached hen’s egg – hollandaise
Tian of smoked mackerel – horseradish – crisp toast – baby herb salad

The Main Event

Breast of corn fed chicken, rosemary and herb stuffing, fondant potato, snow peas, glazed carrots,
mushroom sauce
Shoulder of English Lamb, creamed potato, Chantennay carrots, spinach, bolognaise sauce
Posh fisherman’s pie – roast provencale vegetables

Desserts

Dark chocolate delice – milk chocolate ice cream – white chocolate sauce
Pear and frangipane tart – vanilla anglaise
Berry Mere Mess

To Finish

Freshly brewed tea or coffee

SUPERIOR SUPPER

To Start

Rillete of Scottish salmon – lemon jelly – toasted brioche
Pressing of smoked ham hock – piccalilli
Fine beans – black olives – barrel aged feta – sun blush tomato – red onions

The Main Event

Slow cooked duck leg – braised red cabbage – puy lentils – red wine reduction
Piccata of pork – buttered linguini – wild mushroom cream
Grilled bream fillet – buttered kale – wild mushrooms – butter bean cream

Desserts

Dark chocolate delice – milk chocolate ice cream – white chocolate sauce
Berry Mere Mess
Cheshire cheese selection with grapes and celery

To Finish

Freshly brewed tea or coffee

To book your corporate golf day, speak to Group Golf Co-ordinator, Michael Downes or click here for more information.