To Begin
Home- made Breads and Marinated Olives
Starters
Skewer of King Prawns and Chorizo with a Timbale of Wild Rice
Wafer thin Slices of Parma Ham, Celeriac and Potato Salad with Orange Dressed Watercress
Spicy Crab and Spring Onion Ravioli Coated in a Roasted Cherry Tomato and Basil Pesto Finished with Fresh Parmesan and Rocket
French Onion Soup Topped with a Gruyere Cheese Crouton
Intermediate
Pearls of Cantaloupe Melon, Raspberry and Champagne Sorbets
Or Cherry Tomato and Anchovy Caesar Salad
Grilled Fillets of Sea Bass Served on a Fennel Linguine with Courgette Ribbons
Pan Fried Breast of Duck, Orange and Ginger Infused Potato Cake, Kenya Beans with Bacon Lardons, Glazed Carrots and a Honey and Thyme Reduction
Grilled Lamb Cutlets, Savoy Cabbage Parcels, Steamed Carrots, Swede and Potato Mash, Cranberry Compote and a Rosemary and Port Jus
Char-Grilled Sirloin Steak, Celeriac and Potato Rosti with Wild Mushroom Tartlet, Roasted Plum Tomato and Red Onion Compote and a Green Peppercorn Glaze
Roasted Globe Artichoke, Buttered Asparagus and Broccoli Parpadella, Bound in a Dolcellatte and Basil Cream Sauce and Finished with a Roasted Red Pepper Coulis
Selection of British Cheeses, Savoury Biscuits, Home Made Spicy Tomato Chutney and Apples
Dark Chocolate and Mint Torte with Raspberry Compote and White Chocolate Curls
Shortbread Love Hearts Layered With Strawberry Mousse and Chantilly Cream
Crepes Suzettes with a Scoop of Rich Vanilla Ice Cream
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