Starters
TOMATO, ROASTED RED PEPPER & BASIL SOUP (V)(Ve)
served with freshly baked Bread Rolls
DELICE OF GALIA & CATNALOUPE MELON (V)(Ve)
offered with a refreshing Citrus sorbet and Blackcurrant Coulis
DUCK LIVER AND PORK PATE
with Orange & Cognac Liqueur and Melba Toast
PRAWN BOATS
with Little Gem Lettuce & Prawn Marie Rose Sauce
FRENCH ONION SOUP (V)
served with Cheese en Croute
TOMATO, GOATS CHEESE & BASIL TART (V)
set on a bed of dressed Salad Leaves
Main Courses
ROAST TOPSIDE OF BEEF
with Yorkshire pudding, pan Gravy & Horseradish
(supplement £3pp)
BREAST OF CHICKEN
Button Onions, lardons of Pancetta, Wild Mushrooms, Red Wine Sauce
ROAST LEG OF LAMB
offered with a Mint & Redcurrant reduction
(SUPPLEMENT £3PP)
ROAST LOIN OF PORK
with apple sauce, sage & onion seasoning
OVEN-BAKED SALMON FILLET
topped with Lemon Butter
MEDITERRANEAN WELLINGTON (V)
served with a Rich Pomodorra Sauce
BEETROOT LATTICE (V)(Ve)
served with a Red Wine Gravy
All served with a panache of fresh, seasonal Vegetables
Desserts
BELGIAN APPLE LATTICE PIE
with Crème Anglaise
PROFITEROLES
witha Belgian Chocolate Sauce, finished with a fresh Strawberry
TOFFEE & HONEYCOMB CHEESECAKE
witha Quenelle of Fresh Cream
WARM CHOCOLATE FONDANT
served with Madagascan Vanilla Ice Cream
LEMON TART
with Fresh Berries
SELECTION OF CHEESE AND BISCUITS , CHUTNEY AND FRUIT
( SUPPLEMENT £3pp)
Followed by freshly brewed Coffee & Mints