Starters


Pan fried fresh scallops & artichoke hearts with a walnut oil and & balsamic dressing
served on a bed of rocket with Parmesan padano shavings

Scottish smoked salmon parcels filled with avocado & prawns
served with a spring onion dressing

Pate of fresh chicken liver & prosciutto
served with fresh fig chutney balsamic frisée salad and ciabatta

Tricolore vegetarian terrine with fresh asparagus, oyster mushrooms and pumpkin
served with a roast sweet pepper coulis & foccaccia crostini

Roquefort tartlets mixed with a caviar of courgette and sundried tomato
served with a light, spicy fresh mango salad




Main courses


Grilled fresh Brill fillet with a star anise & fennel sauce
served with fresh herb mash & selected fresh vegetables

Beef Wellington. Prime fillet of beef wrapped in the lightest of pastry
served with a fresh green peppercorn and brandy sauce, Lyonnaise potatoes and a selection of vegetables

Roast corn-fed chicken breast filled with a wild mushroom mousse
served with a fresh leek and white wine sauce, Lyonnaise potatoes and a selection of vegetables

Baked aubergine filled with puy lentils and mixed vegetables
topped with mozzarella, served with salad



Dessert


Pear Tart

Vanilla Cheesecake

Lemon Tart

with or with out cream