Fillet of salmon roasted with lemon and black pepper and served chilled with
dressed leaves and dill mayonnaise
Blossom of galia melon filled with fresh fruit marinated in a raspberry syrup
Champagne chicken liver pate with a port wine preserve and melba toast
Chilled paprika chicken Caesar salad served with French-stick croutons and
classical Caesar's Palace dressing
Cantelope melon, mango and grape salad served on iceberg lettuce and watercress and
dressed with passion fruit and drizzled
with a honey and ginger-infused natural yogurt
Classical Italian minestrone served with a Parmesan cheese crouton
Roasted pepper and tomato infused with fresh basil, garnished with garlic croutons
Cream of vegetable finished with soft fresh herbs and double cream
A selection of sorbets available on request for an intermediate course
Fillet of salmon, baked in filo and sesame seed pastry, accompanied by a fresh dill and
lemon beurre blanc
Traditional roast turkey, accompanied by chipolata sausage, seasoning and
a rich gray scented with cranberry
Roast leg of English lamb, served with a caramelized red onion jam and coated
in a rosemary, redcurrant and garlic jus
Individual beef Wellington - fillet of beef with rustic pate and mushrooms, encased in
puff pastry and served with a shallot and burgundy sauce
Roast sirloin of Scottish beef, presented with a tomato and parsley compote,
horseradish-scented gravy and a homemade
Yorkshire pudding
Pan-fried supreme of chicken simply served with a chardonnay and fresh herb cream sauce
Roast breast of chicken stuffed with a sun-dried tomato and spinach mousse, carved over
leek mash and coated with a tarragon
and white wine reduction
Basil and parmesan-crusted cod - loin of prime cod coated in a basil and parmesan crust,
complimented by a Napoli tomato
sauce
Roast fillet of pork stuffed with apricots and watercress, complimented by a sage cream reduction
Roast fillet of pork wrapped in bacon and carved over spring onion creamed potatoes,
coated in a claret and redcurrant jus
Penne al Fomo - penne pasta tossed with roasted Mediterranean vegetables in a tomato and
garlic sauce, gratineed with
Mozzarella cheese and served with garlic bread
Woodland mushroom stroganoff- wild mushrooms sauteed with shallots and paprika, flambeed
with cognac and finished with
double cream, served with a timbale of savoury rice
Risotto-stuffed pimentos - whole roasted bell peppers filled with vegetable risotto and
complimented by a chive Beurre blanc
sauce
Vegetable lasagne - layers of roasted vegetables in a classical neopolitan tomato sauce between
pasta sheets, baked with
momay sauce and served with dressed tossed salad and foccaeia bread.
We would be pleased to discuss a menu of your own choice
ALL MAIN COURSES SERVED WITH CHEF'S SELECTION
OF FRESH VEGETABLES AND POTATOES
Rich dark chocolate mousse complimented by a duo of chocolate sauce
Fruits of the forest tart served with a guenelle of chantilly cream and fruit coulis
[other fruits available on request]
Individual mandarin cheesecake accompanied by whipped cream and raspberry sauce
[other flavours available on request]
Deep-filled Bramley apple pie/crumble coated in rich vanilla custard
Amoretti-filled profiteroles - fresh cream and crushed amoretti biscuit filling,
served with warm chocolate sauce
Sticky toffee pudding with our own recipe rich butterscotch sauce
Individual strawberry gateau served with pouring cream and fresh berries
European cheese and biscuits - a trio of popular cheeses accompanied traditionally
with celery and grapes
Coffee Mint Creams Fudge Petit Fours
Children 10-16 years are charged half menu price. A separate menu is available for children under 10 years
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