Dinner party suggestions:
Starters
- a selection of homemade soups with savoury scone and butter v
- king prawn cocktail, rocket, avocado, granary bread and butter
- loch fyne smoked salmon, horseradish cream and soda bread
- potted duck terrine with mulled pears
- caramelized red onion and camembert filo parcel on dressed leaves
- roast beetroot, watercress and asparagus salad with feta cheese v
- chicken liver parfait, apple and grape chutney
- sussex smokie with flaked haddock
- stilton and celery tart v
- potted morcambe bay shrimps
- seared scallops on pea puree with crispy bacon
- mushroom risotto with garlic and thyme v
- leek and parmesan risotto v
- risotto with peas, pancetta and basil
- seared salmon fillet, asian salad, lime and chilli dressing
- smoked haddock with welsh rarebit, tomato salad
- salmon fishcakes with spring onion and coriander on lemon butter sauce
- seared tuna with tomato salsa, tapenade vinaigrette
- roast salmon with avocado salad, gazpacho sauce
- poached fillets of sole on a lobster sauce
- roast cod with puy lentils, chorizo and salsa verde
- seabass with sorrel hollandaise
- whole sirloin of scottish beef, fresh horseradish sauce, red wine gravy
- loin eye of welsh lamb, fresh redcurrant sauce
- rack of lamb with black pudding and thyme infused jus
- prime fillet of beef wellington and red wine sauce
- roast rib of beef with yorkshire pudding and fresh horseradish
- roast loin of pork with sage and onion stuffing and apple sauce
- roast leg of lamb with rosemary and garlic, redcurrant gravy and mint sauce
- roast chicken with herbed sausage meat stuffing and bread sauce
- bangers and mash with caramelised onion gravy
- pan-fried calves liver with deep fried sage and crispy bacon
- steak and kidney pie with oysters
- Classic tarte tatin served with vanilla bean ice-cream
- tarte normande with calvados crème fraiche
- individual pavlova with mango and passionfruit
- classic peach melba
- glazed lemon tart with warm cherries
- apricot and almond tart with clotted cream
- autumn berry pudding with brioche, clotted cream
- crème brulée with raspberries
- sticky toffee pudding served with butterscotch sauce and vanilla ice-cream
- lemon meringue pie
- treacle tart with clotted cream
- english trifle
- apple and blackberry crumble
- chocolate brownie sundae
- plum tart
- cheese selection, pear chutney, oatcakes, celery & black grapes (£3 supplement) v
Risotto
Fish
carne
dessert
v denotes vegetarian