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