Spiced Parsnip Soup
Finished with cumin & coriander cream
Chilled Pea & Mint Soup
Served in an Espresso cup
Avocado & Red Pepper Salad
Timbale of avocado, red pepper and crispy pancetta bacon with a balsamic dressing
Thai Beef Salad
Strips of rare beef tossed with Thai spices, herbs and baby leaf salad
Warm Plum Tomato and Mozzarella Tart
On a mixed herb & baby leaf salad with balsamic dressing
Filo Parcel of Spiced Welsh Goats Cheese
Served on a bed of wild rocket with a concasse of plum tomato and pesto dressing
Parfait of Chicken Livers
Finished with cream and cognac served with red onion marmalade
Scottish Smoked Salmon
On a potato and red onion salad with a light spiced crème fraiche dressing
Selection of home baked bread rolls and unsalted butter
Main Courses
Oven Roasted Breast of Guinea Fowl
On mustard mash with wilted baby pousse and a puree of carrot and swede
Oven Baked Breast of Chicken
Filled with ginger, zest of lemon and a touch of chilli, on crushed new potatoes flavoured with thyme infused olive oil mixed beans, leek and cherry tomatoes
Sautéed Tournedos of English Beef
Dauphinoise potato, Mediterranean ratatouille with a rich port & red wine sauce
Honey Roast Breast of Barbary Duck
Served with a Trio of Tiny glazed parsnips, wild mushrooms and asparagus, fondant potato and a classic rose peppercorn sauce
Roasted Fillet of Scottish salmon
On stir fried Oriental vegetables with gingered noodles around a dill butter sauce
(Two type lamb) Roasted Noisette of Lamb
Stuffed with apricot and garlic sitting on paprika braised lamb with plum tomato,
asparagus and new potatoes
Slow cooked Lamb Shank
Studded with rosemary and slivers and garlic, mirepoix of leek, carrot, parsnip and potatoes
Desserts
Rich Dark Chocolate Parfait
Served with a raspberry coulis
Trio of Desserts:
Chocolate Truffle
Passion Fruit Tartlet
Crème Brulee
Champagne & Strawberry Torte
With lashings of Double Cream
Tangy Tarte au Citron
Served with crème fraiche
Fruit & Berry Brulee
Topped with a Crunchy Caramel Topping
Sticky Toffee and Apple Fudge Pudding
With lashings of Double Cream
Poached Seasonal Fruits in Port Wine
With crème fraiche
Coffee, tea & infusions served with homemade truffles
Vegetarian Alternatives
Stuffed Field Mushroom
Puff pastry topped with a large flat mushroom filled with creamed parmesan leeks and tomato salsa served with roasted sweet potato and beetroot
Roasted Squash
Filled with leeks, mixed five bean, green beans and a coconut Thai sauce
served with Saffron Rice
Asparagus and Baby Broad Bean Risotto topped with Parmesan Shavings
drizzled with Truffle Oil and served with Olive Bread
