Sunday Menu

St Julians Club Sunday Menu

served between 12noon & 8pm

This is a sample menu as the Sunday Menu is created on the day using fresh ingredients

To start

Crusty bread board, balsamic vinegar & olive oil

Olives marinated in hot chilli pepper & sunflower oil

Warm spicy chorizo bites

Warm flat bread with feta cheese, olives, humous, olive oil & balsamic vinegar (v)


Homemade creamy pumpkin & butternut squash soup with garlic croutons (v)

Sesame crusted pea & broad bean scotch egg with tamarind chutney & endive salad (v)

Smoked mackerel, herb & lemon pate with crisp bread & pickled cucumber

Pressed chicken, portobello mushroom & tarragon terrine wrapped in parma ham with celeriac & squash remoulade

Imam bayildi – spiced aubergine salad with mint, coriander & warm flat bread (vg)

Tian of smoked salmon & crab with avocado, lemon & dill

Main courses

Roast rib of Hereford beef with yorkshire pudding, red wine jus, crisp roast potatoes & fresh vegetables

Slow cooked half lamb shoulder with root vegetables, red wine & rosemary with barley risotto & greens

Roasted boneless quail with pork, apricot & pine kernel stuffing with roast potato & fresh vegetables

Pan fried hake fillet with braised chorizo, cannellini beans & leeks with shallot crisps

Baked aubergine with roast tomato sauce, buffalo mozzarella & pesto crumb (v)

Maple glazed pork belly with roasted butternut squash, kale & apple salad with kaffir lime dressing

Portobello mushroom, chestnut, squash & kale wellington with roast potatoes & fine beans (vg)

Warm roast beef in crusty bread with red wine jus, horseradish sauce & crisps


Apple & blackberry crumble with vanilla custard

Vanilla crème brulee with homemade biscuits

Sticky toffee pudding with butterscotch sauce & vanilla ice cream

Warm bread & butter pudding with pouring cream

Profiteroles with praline cream & chocolate sauce

Lemon meringue tartlet with pouring cream

Ice creams
Dulce de leche, salted caramel, honeycomb, pecan & maple

mango, raspberry, blackcurrant

Brie, rosary goats cheese, winterdale shaw
& blue monday with grapes, celery & biscuits