STARTERS 
Chicken or Crispy Bacon Caesar Salad
Game Terrine with Red Onion Marmalade, dressed leaves and roasted Brioche
Saffron Risotto with Pan Seared Asparagus and a Chive Beurre Blanc
Thai Style Salmon Fish Cakes with a sweet & sour dipping sauce
Penne Pasta with a selection of wild mushrooms & Salsa Verde
Smoked Seafood Platter – selection of smoked seafood served with dill & horseradish crème fraiche
Salad Caprese – Salad of Beefsteak Tomatoes, Avocado & Buffalo Mozzarella.
Smoked Duck Breast with a salad of New Potatoes, Artichoke & Piquilo Peppers.
Smoked Salmon Tartar with fresh leaves and crusty bread
Parma Ham, Melon and Gorgonzola with a Rocket Salad

SOUPS 
Roast Butternut Squash
Leek & Potato
Lightly Spiced Seafood Broth
Honey & Parsnip
Cock-a-leekie (chicken, leek & prune)
Wild Mushroom & Crème Fraiche
Green Pea & Pancetta
Tomato & Harrisa
Minestrone

MAIN COURSE
Braised Blade of Beef
Roast Loin of PorkChop with a Calvados Jus & Glazed Apples
Roast Poussin with a Black Pan Gravy
Chicken Breast stuffed with Prawns in a Cream Herb sauce
Duck Breast with a Buttered Balsamic Jus
Braised Shank of Lamb
Rack of Lamb with a Rosemary Jus
Tornedos Rossini – Beef Fillet served encroute with a sauce enriched with Fois Gras

FISH DISHES
Pan Seared Salmon on Wilted Pac Choi served with a Saffron Beurre Blanc
Oven Roasted Cod with Chirizo Sausage, Sunblushed Tomato & Salsa Verde
Half a Lobster Thermador served with a Herb Leaf Salad
Poached Skate -Wing with a Piquante Beurre Blanc
Fillets of Plaice stuffed with Spinach Prawns in a white wine herb sauce

VEGETARIAN DISHES
Wild Mushroom Risotto with Salsa Verde
Tagliatelle with a Carbonata of vegetables.
Gateaux of Aubergines & Brie with Red Pepper Oil.
Open Lasagne of Artichoke, Mozzarella & Potato.

VEGETABLE SELECTION
POTATOES
Boulangaire – Sliced cooked in Stock with Onions
Olivetti – Turned Roasted
Rissote – Roasted New
Boiled New Potatoes
Mashed Roast Sweet Potato
Colcanon – Bubble & Squeak
Diced & roasted with Garlic & Thyme
Dauphinoise – Sliced, cooked in Garlic Cream & Gruyere Cheese

STANDARD VEGETABLES
Cauliflower Cheese
Peas & Carrots
Braised Red Cabbage
Cabbage with Onions & Bacon
Spinach

PANACHE
Cauliflower
Carrots
Sugar Snap Peas & Courgettes
Mangetout
Cherry Tomatoes
Yellow Peppers
Baby Corn
Peppers
Sugar Snap Peas
Roast Butternut Squash
Peppers
Onions & Carrots
Beans
Sugar Snap Peas
Button Mushrooms

HOT SWEETS
Traditional Apple Pie served with English Custard
Bread & Butter Pudding
Fruit Crumble served with English Custard

COLD SWEETS 
Lemon Meringue Pie – Tangy Lemon Curd in a sweet pastry case topped with fresh Meringue
Strawberry Torte – Strawberries & Cream Cheese on a Liqueur Sponge base Crème Brûlée
Triple Chocolate – Layers of dark Chocolate Mousse sandwiched between Genoise Sponge
Blackcurrant Delice – Rich Blackcurrant Bavarios set on a light sponge base topped with Blackcurrants
Apricot & Mango Charlotte – Mango & Apricots encased in an Almond Jaconade sponge topped with Mango & Cream
Banoffee Pie
Traditional Tangy Lemon Tart & Raspberry Sorbet
Fresh Fruit Salad & Cream