Starters

Selection of Homemade Soups

• Sweet Potato & Chilli, Courgette & Basil, Wild Mushroom, Watercress,
  Asparagus or Laksa v

Selection of Homemade Cold Soups

• Mint, Pea & Cucumber, Melon, Apple and Beetroot, Vichyssoise, Gazpacho v
  
• Anti Pasti Platter
• Warm Camembert and Caramelised Red Onion Filo Parcels v
• Chargrilled Asparagus Salad with Roasted Beetroot, Feta Cheese
  and Balsamic Vinaigrette v
• Homemade Smoked Mackerel Pate served with French Bread
• Home-made Chicken Liver Parfait with Grape Chutney and Rustic Bread
• Prawn, Melon and Mango Cocktail v
• Avocado, Vine Tomato, Buffalo Mozzarella and Basil Salad v
• Thai Fishcakes made with Prawns, Cod, Fresh Kaffir Lime Leaves, Chilli and Coriander
• Thai Style King Prawn Salad with Green Mango, Chilli, Coriander, Lemongrass and Lime
• King Prawns Wrapped in Wonton Pastry served with a Sweet Chilli Dip
• Locally Cured Gravadlax with a Dill and Dijon Mustard Sauce
• Leek & Taleggio, Stilton & Celery or Pancetta & Onion Tart on Dressed Leaves
• Smoked Duck and Avocado Salad with Toasted Pinenuts
• Warm Salad of Chicken Livers with Crispy Bacon and Garlic Croutons
• Grilled Goats Cheese Crostini on a Lime and Caper Dressed Salad
• King Prawn Cocktail with Rocket and Avocado

Main course

• Roast Rack of British Lamb with a Rosemary and Madeira Sauce
• Fillet of Lamb with a Port and Redcurrant Gravy
• Fillet of Pork with a Mushroom & Marsala Sauce
• Glazed Roast Gammon with Cumberland Sauce and Fluffy Mash
• Sirloin of Beef with a Red Wine Jus
• Seared Fillet of Beef with a Horseradish Cream
• Fillet Steak au Poivre
• Roast Duck Breast with a Port and Cherry Sauce
• Oven Baked Chicken Breast Stuffed with Proscuitto & Brie on a Roasted Red Pepper Sauce
• Chicken Breast Stuffed with Garlic Butter & Orange on a White wine Sauce
• Chicken Breast Stuffed with Boursin & Wrapped in Bacon & Sauce Noilly Prat
• Breast of Guinea Fowl served with an Apple and Calvados Sauce

Fish

• Poached Fillets of Sole on a Lobster Sauce
• Roast Haddock Fillet with Piquant Salsa Verde
• Poached Fillet of Smoked Haddock with a Caper and Lemon Sauce topped with a Poached Egg
• Homemade Salmon Fishcakes with an Herb Butter Sauce
• Poached Fillet of Salmon with Foaming Hollandaise Sauce
• Monkfish and Salmon Brochette
• Fresh Seared Loin of Tuna with a Lime & Coriander Butter
• Panfried Tuna, Tomato salsa and Tapenade Vinaigrette

All Served with a Medley of Fresh Seasonal Vegetables

dessert

• Sticky Toffee Pudding, Toffee Sauce and Vanilla Bean Ice cream
• Home Made Brandy Snap Basket filled with Vanilla Ice Cream and Stem Ginger
• Crème Brulée with Fresh Raspberries
• Pot au Chocolat
• Tarte Tatin served with Vanilla Ice-Cream
• Rich Chocolate Tart with a Coffee Bean Syrup
• Home made Crumble with vanilla bean ice-creamv
• Sticky Gingerbread Pudding with Brandy Sauce
• Individual Strawberry and Apple Streusel
• Baby Chocolate Puddings with Melting Chocolate Sauce
• Homemade Crème Caramel
• Tarte au Citron with a Compote of Berries
• Lemon and Ginger Tart
• White Chocolate and Passionfruit Cheesecake
• Homemade Italian Tiramisu
• Treacle Tart with Crème Anglaise
• Fresh Strawberry or Raspberry Shortcake
• Profiteroles filled with Cream & served with a Warm Chocolate Sauce
• Banoffi Pie
• Rich Chocolate and Drambuie Truffle Torte
• Individual Fresh Fruit Pavlova filled with Seasonal Fruit

v denotes vegetarian

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