Miscellaneous

Canapes on arrival
Bucks Fizz, Pimms or Mulled wine
Petits Fours
Coffee & Mints/Belgian Chocolates
Roll & Butter
Sorbet (between courses)

Starters

Chefs Soup with Roll & Butter
Cocktails of Prawns Marie Rose
Crown of Galia Melon with Port
Crown of Galia Melon with Poached Salmon & Watercress Mayonnaise
Crown of Galia Melon with Prawns Marie Rose
Fan of Galia Melon
Pork, Apple & Calavdos Pate with Plum & Apple Chutney
Wild Boar Terrine with Port & Redcurrents
Sauteed Button Mushroom in Garlic & Herb Butter
Ceaser Salad
Salad Nicoise
Scottish Smoked Salmon

Main Courses

Traditional roast Beef, Lamb, Pork, Turkey or Half Roast Chicken
Noisettes of Lamb with Rosemary and Redcurrant Sauce
Collops of Lamb stuffed with Spinach and served with Lambs Kidney & Red Wine Sauce
Fillet of Pork roasted in Walnuts - served with Apricot & Amaretto Jus
Fillet of Beef served Plain or Studded with Garlic
Roasted Rib of Beef - served Hot or Cold with Red Wine and Horseradish Sauce
Fillet of Salmon with Lemon & Parsley Butter or Hollandaise Sauce
Salmon en Croute - wrapped in Puff Pastry - served Hot or Cold with Watercress Mayonnaise
Fillet of Chicken Pan Fried with:
Fresh Crab & Sherry Sauce
White Wine & Asparagus
Chasseur Sauce

Sweets

Strawberries & Clotted Cream
Fresh Fruit with Cream or Custard
Apple Pie with Cream or Custard
Profiteroles with Chocolate Sauce
Chocolate Fudge Cake
Fruits of the Forest Cheese Cake
Strawberry & Champagne Roulade

Cheeses

Selection of English Cheeses
Selection of Continental & English Cheeses
Premium Regional French Cheese Board
All seved with Biscuits & Fruit