STARTERS
Fan of Melon with Prosciutto, Mascarpone Cornets and a duo of Fruit Coulis
Roasted Cherry Tomatoes with Rocket, Goats Cheese, Pine Nuts and an Olive Oil & Balsamic Vinegar Dressing
Goose & Sauternes Pate with Salad Leaves & Melba Toast
Avocado, Feta & Prawn Filo Parcel with Roasted Red & Yellow Pepper Sauces
Smoked Salmon Terrine with a Coriander & Lime Mayonnaise and Damsel Biscuits
Wild Mushroom & Asparagus Tartlet with Mixed Leaves
and a Creme Fraiche & Chive Dressing (V)
Smoked Marlin, Smoked Salmon, King Prawn & Asparagus Paupiettes,
with a Lime & Pink Peppercorn Dressing
MAIN COURSES
(Served with a Medley of
Seasonal Vegetables and Potatoes)
Roasted Cod wrapped in Parma Ham
with Pan Fried Cherry Tomatoes Concasse
Breast of Chicken Stuffed with Herb Mozzarella Wrapped in Pancetta
with a Sundried Tomato Salsa
Filo Purse of Spicy Roasted Vegetables on a Saffron Cream Sauce (V)
Tian of Mediterranean Vegetables & Gruyere on a Polenta Gnocchi
with a Fresh Herb Vinaigrette (V)
Pan-fried Supreme of Chicken
with a Crostini of Mushrooms, Pancetta & Watercress
Breast of Chicken with Forest Mushrooms
in Puff Pastry with a Cream and Brandy Sauce
Supreme of Salmon with Asparagus in a Filo Parcel,
served with a Saffron & Chervil Sauce
Baked Red Peppers Filled with Wild Mushrooms
in a Cream & Champagne Sauce Served on a Bed of Cous-Cous (V)
Grilled Breast of Gressingham Duck with
a Red Wine Jus and a Cranberry & Orange Relish
Rack of Lamb with a Rosemary Jus and Redcurrant Tartlet
Fillet of Beef Wellington with a Port Wine Sauce
Speciality Sausages with Garlic Mash in a large Yorkshire Pudding
with Onion Gravy, served with Roasted Mixed Vegetables
DESSERTS
Chocolate Truffle with a Light Sauce Anglaise and Redcurrants
Brown Sugar Meringue with Rum & Bananas
White & Dark Chocolate Charlotte with Blackcurrants
Raspberry & Mango Slice
Pistachio & Hazelnut Mousse
Banoffee Pie
Cointreau Tart with Pears
Fresh Fruit Salad
FILTER COFFEE & AFTER DINNER MINTS
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