Roasted Parsnip & Pear Soup
Accompanied by a Warm Walnut Wholemeal Roll
Spinach & Watercress Tart
Topped with a Honey & Balsamic Glazed Goats Cheese
Smoked Salmon, Prawn & Smoked Trout Tian
Bound with a Citrus & Coriander Mayonnaise with Rocket & Cherry Tomato Salad
Butterflyed Melon with Rolls of Parma Ham
On a Cherry Tomato & Basil Leaf Salad dressed with Basil Oil
Whole Grilled Plaice filled with Prawn & Caper Butter
Presented with Saffron Potatoes & Baby Vegetables
Braised Shank of Welsh Lamb
On Creamed Leek Potatoes with Roasted Root Vegetables
& A Port & Red Currant Sauce
Char-Grilled Sirloin Steak
With Pont Neuf Potatoes, slow roasted Plum Tomatoes
& Baked Garlic Field Mushroom
Roast Chinese Duck
On Wok-fried Baby Vegetables & Noodles, finished with a Hoi Sin & Plum Sauce
Baked Mediterranean Vegetable Crêpe
Topped with Glazed Goats Cheese, accompanied by Winter Greens
Mille Feuille of Wild Berries
With Chantilly Cream
Hot Banana & Toffee Pudding
With a Butterscotch Sauce & a Scoop of Vanilla Ice Cream
Trio of Luxury Ice Cream
Set in a Tuile Basket with a Crushed Berry Coulis
Raspberry Mousse
Served in a Brandysnap Basket with Candied Peel
& Chocolate dipped Strawberries
Chocolate Pannetone & Butter Pudding
Served with White Chocolate Sauce
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