Soup [cream of country vegetable / leek & potato / tomato & basil]
Ardennes pate served with melba toast and a Cumberland sauce
Prawn, apple & celery salad served on mixed leaves and topped with a Marie rose sauce
Fanned honeydew melon served with seasonal fruit and mango coulis
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Pan-fried breast of chicken accompanied by a mushroom and tarragon sauce
Roast loin of pork accompanied by a sage-infused jus and apple sauce
Herb-crusted supreme of salmon served with a chive, white wine and cream sauce
Penne pasta with roasted Mediterranean vegetables and tomato sauce, finished with parmesan shavings
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Rich chocolate torte served with a vanilla sauce
Fruits-of-the-forest tart served with chantilly cream and raspberry coulis
Deep-filled apple pie coated in a rich vanilla custard
Cheese board - a selection of farmhouse cheeses with celery, grapes and biscuits
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Coffee

Soup [cream of country vegetable / leek & potato / tomato & basil]
Plum-tomato and buffalo mozzarella salad served on rocket leaves and finished with a pesto dressing
Char-grilled strips of chicken served on cos leaves with croutons, parmesan and classic Caesar dressing
Cajun-spiced salmon served chilled on a bed of leaves with a lemon and coriander mayonnaise
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Roast sirloin of beef served with Yorkshire pudding, roast gravy and horseradish sauce
Roast fillet of pork stuffed with apricots and finished with a sage-infused sauce
Breast of chicken wrapped in Parma ham and coated in a wild-mushroom and Madeira sauce
Roast breast of turkey accompanied by chipolata sausage, sage and onion stuffing and a rich gravy scented with cranberry
Pan-fried cod loin served with a cream chive sauce
Mushroom, brie and cranberry Wellington served with a pesto cream sauce
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Amaretti-filled profiteroles fresh cream and crushed amoretti biscuit filling served with a warm chocolate sauce
Individual mandarin cheesecake served with raspberry coulis
Cassis Royale - blackcurrant sorbet dome with a vanilla ice cream heart, served on a fruit coulis
Cheese board - a selection of farmhouse cheeses with celery, grapes and biscuits
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Coffee

Soup [cream of country vegetable / leek & potato / tomato & basil]
Game terrine - Venison, pheasant and duck pate topped with a fine port glaze, accompanied by toasted brioche and a red-onion marmalade
Hot oak-smoked salmon served with red onion, capers, crème fraiche and wholemeal bread
Warm leek and wild-mushroom tart cooked in a formaggio sauce
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Sorbet or Soup Course
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Char-grilled fillet steak served with a red-wine jus, bacon lardoons and woodland mushrooms
Four-bone rack of lamb finished with a rich rosemary-scented redcurrant sauce
Roast fillet of pork stuffed with apricots and finished with a sage-infused sauce
Poached lemon sole fillets stuffed with spinach and finished with a grain mustard and chive cream sauce
Aubergine, goats' cheese, tomato and courgette tian served with a sweet chilli cream sauce
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Caramel parfait - caramel sauce surrounded by caramel ice cream covered in chocolate and served with a vanilla sauce
Raspberry tartlet served with a quenelle of vanilla mascarpone cream and a fruit coulis
Fresh strawberries tossed in sugar and served in a brandy snap basket with Cornish clotted cream
Cheese board - a selection of farmhouse cheeses with celery, grapes and biscuits
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Coffee