After every Regular Meeting the Lodge dines in the Library - albeit one without very many books - at the London Charterhouse, once the monastic refectory and later Gownboy Hall, where members and their guests enjoy an excellent and truly memorable experience. It is a pleasure to welcome non-masons and prospective members along to some of these events so if you are interested in finding out more by meeting us like this, please let our secretary know.
We traditionally offer a pre-prandial glass (or two …) of a decent champagne (e.g. Heidsieck, Feuillate, de Telmont etc.), prosecco, or sherry (manzanilla or otherwise) before stewarding our guests towards a sumptuous feast of three to four courses prepared by the resident chef, accompanied by fine wines, ports and liqueurs from the Lodge’s own cellar.
Here’s a taster of just 10 of the excellent menus enjoyed by our guests over the last few years, before they take their coffee and nibble on some petit fours …
May 2016
Gazpacho
Ville Marin Picpoul de Pinet 2011
Rack of lamb with colcannon cake, carrots, beans and rosemary jus
Lagunilla Rioja Gran Reserva 2007
Scrambled Egg / Portobello Mushroom
Mature Cheddar with Walnut Biscuits
Taylors LBV 2009
January 2016
Ceviche of sea bass with seasonal salad
Errazuriz Sauvignon Blanc, Aconcagua Valley 2013
Ballotine of Duckserved with a bread sauceMarquee potato and seasonal vegetables
Ch Tour de Haut Moulin 2007
Champagne Charlie
Crofts LBV 2009
May 2015
Warm Goats Cheese Ring with Sun-Dried Tomatoes on a bed of Heritage Beetroot and Rocket Salad
Poached Salmon served with Cream of Asparagus Sauce, Duchess Potatoes and Seasonal Vegetables
Edna Valley Pinot Noir 2013
Summer Pudding Surprise with Fruit Sorbet
November 2014
Salmon and Crab Tianwith Seasonal Garnish and Assorted Bread or Toast
Mud House Sauvignon Blanc Marlborough 2014
Sautéed Pheasant and Confit of Legon a bedf of Red Cabbage
Rioja Reserva Berberana 2008/09
Vodka-infused Chocolate Brownie Tartwith Orange Ice
Taylor’s First Estate
January 2014
Tian of Crayfish and Crabwith Pea Mint Dressing and Assorted Breads
Ville Marin - Picpoul de Pinet 2011
Braised pheasant with Port Sauce and Game Chips, Colcannon Potato and French Beans
Chateau Tour Chapoux, 2011
Chocolate and Orange Tartserved with Vanilla Pod Ice-Cream
January 2012
Gravadlaxwith variety of sauces – chives, mustard, horseradish
Lake Hayes, Marlborough NZ, Sauvignon blanc (2007)
Balloltine of duck with a prune based stuffing and wild mushroom sauce on a bed of celeriac mashPommes Parisiennes & sugar-snap peas
Berry’s Côte due Rhone (2009)
Scotch Woodcock
May 2011
Poached salmonwith Hollandaise sauce
Clos La Coutale – Cahors (2007)
Raspberry cranachan trifle
March 2010
Herring & Crayfish salad
Mâcon-Soultré, Le Clos (2006)
Saddle of LambRoast château potatoes and celeriac mash
La Montesa, Rioja Reserva (2004)
Guava soufflé
November 2009
Smoked swordfish wrapped round celeriac with apple salad
Roast quail forced with herb sausagewith port wine saucePommes Parisiennes and creamed cabbage
Honeyed pears with mascarpone
November 2008
Smoked Salmon moussewith soda-bread
Pouilly Fuissé – Prissé (2001)
Venison steakwith blackcurrant sauceChâteau potatoesand medley of seasonal vegetables
Ch. La Roche Gaby - Canon Fronsac (2002)
Roasted peppers on goat’s cheese croute
No CDDD Lodge dining experience would however be complete without the spirited offer of Port, Armagnac and, of course, Chartreuse (Green and Yellow) – as brewed on the premises since time immemorial! And for those that choose, a pinch of Gunpowder or two from Chief Petty Officer Dolby’s inexhaustible supply!
