Choice of freshly prepared soup with crispy herb croutons Salad of grilled chicken, avocado & crispy bacon with a chive dressing Prawn cocktail with ribbon cucumber and marie rose dressing Smooth pork and chicken liver pate on dressed leaves with a cumberland sauce Scottish smoked salmon and dill cream cheese timbale with a lemon & parsley dressing Baked open cup mushroom with a three cheese and baby spinach filling Smoked duck breast and pommegranet salad with dressed rocket leaves French goats cheese tart with balsamic red onion compote
Pan fried crisp skin duck breast with braised red cabbage and celeriac mash Roast striploin of beef with yorkshire pudding and a red wine sauce Fillet of salmon baked with a cheese and herb crust on a prawn and garlic sauce Chicken supreme rolled in basil and parmesan and wrapped in smoked bacon Slow cooked English lamb shank on leek and butter mashed potatoes with a rosemary and port reduction Chicken breast filled with ham, asparagus and mozzarella and presented on tomato & basil coulis Roast loin of pork filled with apricots sage and onion with a calvados and apple cream sauce Supreme of pheasant with black rice and wild mushroom and parsely sauce Herb steamed loin of cod with a creamy baby spinach and wine sauce Old English sausages with a rich onion gravy and wholegrain mustard mashed potatoes Grilled provencal vegetable tower with a tomato, red onion and feta cheese filo hat
French apple tart with vanilla cream Caramalised banana and sherry mousse Baked cheesecake with a sour cream topping and forrest berries Lemon tart with vanilla pod ice cream Warm bakewell tart with custard Roast pineapple and black pepper panna cotta Mango creme brulee Strawberries in cointreau placed in a wine glass with vanilla whipped cream Pear and almond tart with clotted cream A selection of british cheese and biscuits * * * Coffee and Mints
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