• 3 Course A

    Fragrant Crab Cakes

    served with a Mango Salsa

    Fillet of Seabass

    with Buttered Samphire and Sauce Vierge

    * * *

    Roasted New Potatoes

    Panache of Seasonal Vegetables

    Trio of Desserts

    Chocolate Tart with Baileys Cream

    Summer Fruit Pudding Stack

    Lavender Panna Cotta with Tuille Biscuits

  • 3 Course B

    Butternut Squash Soup Served With Focaccia Bread

    Oven Baked Salmon, Herb crust and Citrus Sauce

    Daulphinoise Potatoes & Roasted Vegetables

    Apple Crumble with Vanilla Custard

  • 3 Course C

    Leek & Potato Soup

    with a Bread Roll & Butter

    Roast Pork Loin

    with Apple Sauce, Sage & Onion Stuffing

    * * *

    Roast Potatoes

    Panache of Seasonal Vegetables

    Sticky Toffee Pudding

    with Cream or Custard

  • 3 Course D

    Smoked Fish Pate

    with Melba Toast & Lemon Dressing

    Chicken Breast wrapped in Bacon

    with Red Onion Compote and White Wine Sauce

    * * *
    Roast Potatoes

    Panache of Seasonal Vegetables

    Banana & Rum Bread & Butter Pudding

    with Vanilla Ice Cream