Starters

Celery Soup with Stilton and Cranberry Scones
Smoked Salmon with Traditional Garnish of Watercress & Lemon Wedges
With Brown Bread and Butter Triangles
Twice-Baked Broccoli and Cheese Souffles
Warm Goats Cheese Brucshetta with Grilled Red Pepper Strips
and Watercress Salad
Asian Fish Cakes with Cucumber Relish and Pretty Salad Leaves
Chicken and Coriander Terrine with Tomato Salsa
Melon with Crisp Parma Ham and Mint Dressing topped with Parmesan Shavings and Spring Onion Curls
Pear and Roquefort Puff Pastry Squares
Caramelised Balsamic and Red Onion Tarts with Goats Cheese
Watercress, Grapefruit and Blue Cheese Salad
Chicken Liver Pate

Main Courses

Bacon Wrapped Chicken Breast with Boursin
Chicken Breast Roasted in a Lemon Vinaigrette
With Rosemary and Gorgonzola Mash
Fillet of Chicken with Tarragon and Vermouth
Coq au Vin
Duck Breast with Pistachio & Coriander Couscous served with Apricot Relish
Pork Tenderloin on a Bramley Compote with Cider and Honey Sauce
Carbonnade of Beef
Lamb Noisettes or Rack of Lamb with Cumberland Sauce
Balsamic Rack of Lamb or Noisettes with Hazelnut Parsnip Mash
Michael Humphries Best Sausages with Horseradish Mash and Red Onion Gravy
Salmon Fillet with Lime and Ginger Marinade
Oven Roasted Cod with Tapenade

Desserts

Lemon Posset with Amaretti Biscuits
Lemon Tart garnished with Seasonal Fruits
Velvet Chocolate Tart
Traditional Crème Brulee
Tia Maria Cheesecake
Individual Pavlovas with Scattered Seasonal Fruits
Baked Vanilla Cheesecake with Fruit Coulis
Chocolate Roulade
Glazed Cranberry and Orange Tart with Mascarpone Filling
Seasonal Fruit Salad
Assorted Cheeses with Grapes and Biscuits

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