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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
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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
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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
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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 PotatoesPanache of Seasonal Vegetables
Banana & Rum Bread & Butter Pudding
with Vanilla Ice Cream