Starters

Cream of roasted vine tomato and fresh basil soup ~
Garnished with crisp herb flutes

Sweet dovetailed honeydew melon and berry compote ~
Accompanied by fresh cut fruits and whole fruit coulis

Smooth chicken, duck and orange pate ~
Set on mustard dressed endives, with an onion marmalade

Smoked salmon, king prawn and chive roulade ~
Drizzled with a smoked paprika and vine tomato dressing

Main Course

Prime roasted, peppered topside of beef ~
Served with a ‘crisp yorkie’, red wine and shallot thickened pan juices

Steamed lemon marinated fillet of scotch salmon ~
Napped with a grape and sweet vermouth reduction

Roast locally sourced pork tenderloin ~
Sweet cox apple and sage pan juices

Mediterranean vegetable and goats cheese tartlet ~
Presented on a rich tomato and balsamic sauce

Desserts

Apple and rhubarb crumble ~
Served with fresh hot custard

Belgium triple chocolate and praline torte ~
Garnished with vanilla cream

Mango and vanilla crème Brule ~
Served with tears of fruit coulis

Assorted ice creams

Freshly brewed tea or coffee accompanied by chocolate mint crisps