(Sample menu only)
Starters
Consommé and peppered boursin mousses. (v)
Prawn and mango salad served with a sweet chilli dressing on a bed of rocket.
Mediterranean gazpacho soup served with sea salt and black pepper croutons with fresh basil. (v)
Roasted red pepper and plum tomato soup served with a drizzle of olive oil. (v)
Watercress, rocket and spinach salad topped with walnuts, bacon and pears and grilled goats cheese. (v)
Main Courses
Fillet of beef and wild mushroom stroganoff served with wild rice, carrot and courgette ribbons.
Pork medallions served in a Madeira sauce garnishes with sautéed spring onions and redcurrants with minted new potatoes
and green beans.
Chicken breasts filled with goats cheese wrapped in Parma ham, herb roasted new potatoes, asparagus and green beans.
Cold whole roasted fillet of beef served with fresh herb mayonnaise, medley of green vegetables, sugared carrots and
dauphinoise potatoes.
3 fish kedgeree served with green salad and vine roasted cherry tomatoes.
Tray baked rack of lamb served with ratatouille, rustic potatoes and mange tout.
Puddings
Divine lemon pots served with almond biscuits and a raspberry coulis.
Cheeky chocolate pots topped with a Cointreau cream.
Miniature pavlovas served with a mascarpone cream and Summer fruits.
Caramelized orange and grapefruit segments served in a brandy snap basket with whipped cream.
Chocolate roulade served with cream and strawberries.
Tarte au citron served with a raspberry cream.
Individual crème brulees.
A selection of yummy cheeses served with crusty bread, seasonal fruits and biscuits.
(v) Suitable for vegetarians
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