Mains

Roast Sirloin of Beef
and Yorkshire Pudding
with Horseradish Mash
and Red Wine Jus

Breast of Chicken
set on Champ Potato
with Creamy Smoked Bacon,
Thyme and Mushroom Sauce

Seared Salmon
served on Tapenade Mash and complimented with
Tomato and Basil Cream Sauce

Rack of Lamb
Mustard Mash with Redcurrant, Rosemary and Port Jus

Entrecote Bordelaise
Accompanied with Dauphinaise Potatoes

Chicken Breast
Parma Ham Wrapped
filled with Wild Mushroom Moussline

Fillet of Cod
with a Herb Crust and Vermouth and Dill Sauce

Desserts

Glazed Lemon Tart
with Crème Fraiche

Broiche Bread and Butter Complimented with
Creme Angaise

Dark Chocolate Truffle Mousse

Crème Brulee
served with
Homemade Shortbread Biscuits and a
Compote of Fruits

Chocolate Tart
Accompanied with
Praline Ice Cream

Baileys Irish Coffee Mousse

Passion Fruit Tart

Sticky Toffee Pudding
and Caramel Sauce

Tian of Exotic Fruits

Vegetarian Menus

Goats Cheese
Roast Mediterranean and Cous-Cous Pithvier

Wild Mushroom
Spinach and Brie Strudel

Chickpea and Goats Cheese Gateaux
with Tomato Salsa

Wild Mushroom Rissotto
with Spinach and Poached Egg

Potatas Tortilla
with Mozarella and Fresh Basil