Starters
Tomato and Pimento Soup
With toasted croutons
Scottish Salmon and King Prawn Roulade
Lemon scented cucumber salad, lobster, sun blushed tomato dressing
Mixed Game, Chicken and Wild Mushroom terrine
Roasted peppered asparagus wrapped in streaky bacon, toasted brioche and red onion bramley apple chutney
Strawberry and Raspberry Terrine
Set in champagne jelly, rich fruit coulis
Main Course
Pan Fried Sirloin Steak
With tarragon mushroom red wine glaze
Grilled Salmon Fillet
King prawn crevette and mussel chowder cream sauce
Spinach and Wild Mushroom Roulade
With red pepper coulis and roasted baby vine tomatoes
Poached Corn Fed Chicken
In a rich asparagus veloute cream stock, garnished with butter glazed
Sweets
White Chocolate Torte Vanilla Sponge
White chocolate ganache with Belgium white chocolate sauce,
Turkish delight jelly
Passion Fruit and Mango Bavarian Crème
Fresh passion fruit cream
Vanilla Crème Brulee
Langues de chat, almond biscuit fingers and seasonal berries
Coffee and Petit Fours
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