STARTERS

Cream of Tomato Soup
Puree Vegetable Soup
Leek & Potato Soup
Salad Nicoise
(a Crisp Salad with French Beans Tuna, Egg, Anchovies & Olives)
Chicken Liver & Pork Pate
(served with Cumberland Sauce)
Fan of Melon with Seasonal Fruits & Mango Sorbet
Classic Prawn Cocktail
Fresh Salmon & Prawn Terrine
Warm Beef Tomato, Mozzarella & Fresh Basil Salad

MAIN COURSES

Traditional Roast Topside of Beef
(served with Yorkshire Pudding & Gravy)

Roast Leg of Lamb
(served with Minted Gravy)

Roast Leg of Pork
(served with Sage & Onion Stuffing)

Roast Turkey
(served with Sausage & Bacon Roll & Stuffing )

Breast of Chicken
(served with a Mild Mustard, Leek Mushroom & Rosemary Sauce)

Coq Au Vin
(Chicken simmered in Red Wine with Bacon & Shallots)

Supreme of Scottish Salmon
(served with a Watercress Sauce)

Fillet of Rainbow Trout
(served with a Horseradish Cream Sauce)

Leg of Lamb Steak
(served with a Mint & Rosemary Jus)

All Served with Seasonal Potatoes & Vegetables

DESSERTS

Raspberry Cheesecake
Blackcurrant & Chocolate Charlotte
Honey & Baileys Delice
Chocolate & Orange Delice
Tiramisu Torte
Chocolate Truffle Torte
White & Dark Chocolate Mousse
Strawberry & Crème Fraiche Mousse
Coffee Crème Brulee (also served plain)
Individual Dutch Apple Pie
Lemon Tart
Bonoffee Pie
Rhubarb & Vanilla Crumble Tart
Cheese & Biscuits

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Coffee & Mints

Finger Buffet

Selection of Sandwiches
Chicken Drumsticks
Quiche
Cocktail Sausages
Sausage Rolls
Potato Wedges
Breaded Butterfly Prawns
Cheese, Onion & Pineapple
Selection of Crisps
Peanuts on Tables