Menu Example 1 | Menu Example 2 | Menu Example 3

Menu Example 1:

STARTERS

Fresh Asparagus, Parma Ham & Parmesan Cheese Wrapped in Filo Pastry served
on a bed of Rocket & Watercress Salad.

A Delice of Fresh Salmon presented with fresh Asparagus and finished with fresh Hollandaise

Roasted Vine Tomato Soup Finished with Fresh Basil Oil

Sauted Field Mushrooms Served on a Goatcheese & Sweet Pepper Pancake& Topped with a Avacado Salsa

Duck Bruchetta Topped with Julienne of Spring onions and Morzarella Cheese

MAIN COURSE

Rack of Herb Crusted Lamb served with a Redcurrant & Port jus on a roundel of Thyme Mash
topped with creamy Leeks

Fillet Steak served on a giant Field Mushroom filled with a Ratatouille of Vegetable &
Finished with a Burgundy Reduction

Chicken Supreme Wrapped in Smokey Bacona and served on a bed of Potato & Vegetable Stack &
Finished with a Champagne & Chive Jus

Roast Duck Breast served on a bed of Red Wined Red Cabbage & Onion Confit.

Peppered Lamb Noisettes served with Potato fondant & Beetroot Confit & Finished with a
Mint & Caper Sauce

Aubergine Gateau served with a Tian of Roasted Vegetables

DESSERTS

Raspberry Cream Terrine Served with a Mint & Berry Coulis

Luxury Bread & Butter Pudding on a Puddle of Toffee Sauce served with Spiced Cherries

Fresh Lemon Caramelised Tart Served with a Lemon & Lime Creme Chantilly

Chocolate Creme Brulee served with Fresh Baked Peaches and a Marsala & Caramel Sauce

A Terrine of Fresh Summer Fruits Flavoured with Strawberry Liqueur & Fresh Mint Chantilly

Filtered Coffee & Petit Fours

Menu Example 1 | Menu Example 2 | Menu Example 3