|
Starter
1. Smoked Trout Mousse with Horseradish and Dill, Wrapped in Smoked Salmon on a Caviar Cream Sauce
2. Butternut Squash Soup with Herb and Garlic Croutons
3.Creamy Mushrooms and Basil in a Pastry Case with Rocket Leaves
Main (Served with Chef’s Choice of Vegetables and Potato)
1. Breast of Chicken Stuffed with Ricotta Cheese and Mushrooms on a Potato Pancake with Tarragon Sauce
2. Poached Escalope of Salmon in a Saffron and Vegetable Broth
3. Roast Loin of Pork with Bubble and Squeak in a Cider Sauce
4. Vegetable and Hazelnut Loaf on Creamed Spinach
Dessert
1. Chocolate Mousse with Whipped Cream and Chocolate Sauce
2. Vanilla Cheesecake on a Bed of Marinated Mixed Berries
3. Chocolate Profiteroles with Cream and Strawberry Coulis
4. Selection of Fine Cheeses and Biscuits
Starter
1. Roulade of Salmon and Sole on a Tzatziki Dressing with Asparagus Salad
2. Homemade Chicken Liver Pate with Red Onion Marmalade and Melba Toast
3. Cream of Wild Mushroom Soup
Main (Served with Chef’s Choice of Vegetables and Potato)
1. Roast Sirloin of Beef with a Shallot and Mustard Sauce and Fondant Potato
2. Pan Seared Escalope of Halibut on an Orange Butter Sauce with Chives and Prawns
3. Lamb Steak on Boulanger Potato with Creamy Mushroom and Fresh Mint Sauce
4. Asparagus and Wild Mushroom Risotto with Parmesan Cheese and Rocket Salad
Dessert
1. Bread and Butter Pudding with Chocolate and Custard
2. Apple and Mixed Berry Crumble
3. Orange and Ginger Sponge Pudding with Whipped Cream and Vanilla Ice Cream
4. Selection of Fine Cheese and Biscuits
Starter
1. Double Baked Gruyere Cheese Soufflé on a Peppered Butter Sauce
2. Red Pepper Soup with Swirls of Yogurt
3. Salmon and Prawn Terrine on an Orange and Chive Cream Fraiche
Main
1. Venison Steak on Celeriac Mash with Black Current Sauce and Root Vegetables
2. Pan Fried South Coast Plaice on the Bone with Capers, Lemon and Parsley Butter Sauce, Served with New Potato
3. Breast of Duck, Stuffed with Sage and Onion on a Black Cherry Sauce with Potato Pancake
4. Mediterranean Vegetable Moussaka with a Feta Cheese and Olive Salad
Dessert
1. Raspberry Crème Brulèe with a Short Bread Biscuit
2. Warm Apple and Raisin Pancake with Sweet Honey Butter and Vanilla Ice Cream
3. Homemade Tiramisu with Whipped Cream
4. Selection of Fine Cheeses and Biscuits
Starter
1. Home Cured Gravadlax with Marinated Spring Vegetables and Avruga Caviar Cream
2. Warm Salad of Scallops with Black Pudding and a White Wine Vinaigrette
3. Smoked Haddock, Leek and Potato Broth with Mussels and Gruyere Cheese
Main
1. Corn Fed Chicken Breast on a Wild Mushroom Pappardelle Pasta
2. Trio of Salmon: Poached Escalope, Fish Cake, Salmon Mousse, Served on a Watercress Sauce with Salmon Caviar
3. Roast Saddle of Lamb on Spinach and Mushrooms with Tarragon Cream Sauce
4. Potato, Stilton and Rosemary Tart on a Pesto and Tomato Coulis
Dessert
Tropical Fruit Salad Glazed with Grand Marnier Sabayon, Served with Lemon Sorbet
Strawberry Mille-Feuille on a Raspberry Coulis
Plum Tart with Clotted Cream
Selection of Fine Cheeses with Biscuits
|
