Please select one item from each course to create your own special menu
Portobello Mushrooms, sautéed with Pancetta,
Garlic and Fresh Herbs
served on a bed of mixed leaves and parmesan croutons
Crispy Duck
served on a salad of oriental vegetables, watercress and mixed leaves,
finished with a honey and soy sauce dressing
Shavings of Ogen Melon
served with Parma ham and a compote of seasonal mixed berries
Thai Spiced Salmon Cake
served hot with a spring onion, cherry tomato and pineapple salsa
Ham, Potato & Parsley Terrine
served on a bed of mixed leaves with a light mustard seed dressing
(V) Roast Red Onion Roquefort & Pear Tartlet
served warm on a bed of watercress and baby spinach leaves
Spiced Tomato & Roast Pepper Soup
served with a swirl of cream
Cream of Wild Mushroom & Tarragon Soup
garnished with bread sippets
(V) Mediterranean Vegetable Soup
flavoured with fresh herbs, served with a pesto flute
(V) Cream of Leek & Shropshire Blue Cheese Soup
garnished with fresh chives
Roast Pave of Cod
wrapped with Parma ham, oven roasted, with a red wine and pimento sauce,
served on a bed of buttered spinach
Roast Sirloin of English Beef
served with a horseradish scented Yorkshire pudding
and a rich red wine and thyme gravy
Breast of Chicken, filled with a light Crab & Coriander Mousse
served in a sauce of white wine, shallots and double cream
Roast Lincolnshire Turkey Breast
served with a sage and hazelnut stuffing, smoked bacon chipolata roll,
and cranberry port scented gravy
Supreme of Chicken
cooked in a sauce of wild mushrooms, smoked bacon, red wine and thyme
Pan Fried Breast of Duck
served with a sweet cherry compote
Medallions of Pork
cooked in a sauce of wild mushrooms and shallots,
flavoured with Calvados
Roast Rump of Lamb
served on a bed of wilted spinach, with a pesto scented jus
Vegetarian
Roast Vegetable & Spinach Lasagne
topped with Gruyere cheese sauce
Individual Roast Vegetable & Puff Pastry Parcel
served on a roasted red pepper and tomato coulis
Mediterranean Vegetable Tartlet
topped with a Stilton cheese crust served with a pesto and mustard dressing
Strawberry Shortcake
individual handmade butter shortbread biscuits, layered
with fresh strawberries and whipped cream, set on a pool of mango puree
Warm Pear Tartlet
individual pear and frangipane tartlet, layered with strawberry jam,
baked in a sweet pastry case, served with crème anglaise
Crème Brulee
baked egg custard, served cold with a crisp Demerara sugar crust,
with a choice of fillings (blueberry, chocolate, coffee, raspberry or vanilla)
(please select your preference)
Chocolate & Grand Marnier Mousse
served in a brandy snap basket with a white chocolate sauce
Profiteroles
filled with clotted cream, served with a warm toffee sauce
Vanilla Cheesecake
individual vanilla cheesecake topped with fresh blueberries,
served on a pool of white chocolate, sprinkled with chocolate powder
Fruit Salad
a selection of exotic fresh fruit served in a sweet stock syrup,
garnished with a cape gooseberry
Dark Chocolate Torte
a rich dark chocolate gateau, layered with sponge soaked in brandy,
served with clotted cream and a strawberry coulis