Starter

Smoked mackerel Pate

Tomato, basil and mascarpone soup (V)

Asparagus and pine nut tart with baby leaf salad (V)

Prawns in a Marie rose sauce with avocado and lettuce

Chicken liver, port and thyme pate

Melon with Parma ham

Served with fresh locally made bread

 

Main course

Peppered beef stroganoff

Duck breast in a port and berry sauce

Chicken Curry with popadums and mango chutney

Chicken breast in a mushroom, white wine and tarragon sauce

Timbales of red pepper with roasted vegetable and feta cous cous (V)

Tenderloin of pork with a Gruyere and watercress sauce

Crepes with artichoke and mushroom filling (V)

Boned leg of lamb with rosemary gravy

Salmon fillet in an herb hollandaise

Served with new potatoes or flavoured rice and a selection of seasonal vegetables

Desserts

Crème brulee

Syrup sponge pudding

Chocolate orange mousse

Lime and ginger cheesecake

Individual meringue nests with strawberries

Summer fruit compote with Barbados cream and muscavado topping

Lemon roulade with raspberries

Lime mousse with shortbreads

Chocolate and cherry tart

Sticky toffee puddings

Coffee and mints

Cheese and biscuits