(Sample menu only)

Starters

Consommé and peppered boursin mousse served with melba toast, topped with salmon roe and dill

Butternut squash soup topped with truffle oil served with walnut bread

King prawns served with mango, coriander and chilli on a bed of wild rocket served with ciabatta

Asparagus wrapped in Parma ham with a zesty lemon and garlic dressing

Caramelised red onion and goats cheese tartlets with a balsamic reduction

Main Courses

Wild mushroom and beef fillet stroganoff served with noodles and garlic roasted green beans

Venison and chestnut casserole served with wild garlic pomme puree, chanternay carrots and sautéed cabbage

Individual luxury fish pies with quails eggs, spinach and prawns served with tenderstem broccoli and
vine roasted cherry tomatoes

Chicken breasts wrapped in Parma ham and stuffed with goats cheese served with a medley of green vegetables and roasted new potatoes

Lamb, olive and garlic tagine served with a mixed roasted vegetable couscous

Puddings

Warm chocolate brownies with hot toffee sauce or crème Anglais

Individual bread and butter puddings served with clotted cream

Caramelised orange and grapefruit segments with fresh mint and pomegranate served with almond biscuits

Chocolate pots served with a white chocolate biscuit

Profiteer rolls served with a warm chocolate or toffee sauce