FINE DINING

Starters

A range of home made seasonal soups

Tapas style platters served to the tables, with a range of Mediterranean meats and vegetables

A parfait of brandied chicken livers with a black cherry compote

and toasted brioche

Poached asparagus with roses of air dried ham on a bed of mixed

leaves with a light vinaigrette dressing

Roasted pear and dolcelatte tart served with a baby salad in a honey and walnut dressing

Smoked duck and orange salad

Mussels in a creamy white wine, garlic and green pepper corn sauce

Smoked salmon and trout terrine with a dressed watercress salad

Fresh king scallops with a seafood risotto and a lime hollandaise

Roses of fine smoked salmon served with sour cream, gherkins,

capers, shallots and home made blinis

Tians of avocado, pear and fresh white crab with a herb salad garnish

Fresh salmon tartar with a Japanese Wasabi dressing

Spiced Parmesan discs topped with raclette and avocado, sun-blushed tomatoes served with mixed leaves and crispy pancetta

Main courses

Fillet of Beef Wellington with a thyme scented Madeira sauce

Fillet of beef topped with a wild mushroom and whole grain mustard sauce

A trio of lamb, confit shoulder with a red whine jus, loins wrapped in bacon on a bed of spinach and racks of lamb in a parsnip puree

Racks of lamb cooked pink, served on roasted root vegetables

with a red wine and rosemary sauce

Corn fed breasts of chicken in a smoky bacon, cider and mustard sauce

Corn fed chicken breasts wrapped in Parma ham, stuffed with mozzarella and sun blushed tomatoes, served with saffron potatoes and a chorizo cream sauce

Guinea foul wrapped in pancetta, with a fricassee of oyster mushrooms,

 shallots and white wine

Crispy duckling marinated in sherry, orange and oriental spices, gently steamed

then oven roasted with a honey and citrus sauce

Roasted fillets of monkfish wrapped in Parma ham and sun dried tomatoes

with a seafood risotto and glazed with a balsamic reduction

Lemon sole fillets stuffed with prawns and accompanied by a seafood sauce

Poached fillet of sea bass filled with a salmon mousse and

served with a scallop sauce

Potatoes

Mini baked potatoes in sea salt and rosemary

Dauphinoise potatoes with cream and garlic

Baked stuffed jacket potatoes

Lyonnaise potatoes with sautéed onions

Crispy sautéed potatoes

Various flavours hand mashed potato

(horseradish, mustard, celeriac, spring onion & chive, butter & cream)

Vegetables

A mélange of stir fried vegetables

Chef’s selection of fresh seasoned mixed vegetables

Roasted root vegetables including carrots, parsnips and celeriac

Baby carrots cooked in butter and sugar with fresh dill

Puree of carrots, suede and parsnips

Savoy cabbage with bacon and rosemary

Spiced braised red cabbage

Stir fried broccoli glazed with an oyster sauce

Three bean mange tout with sugar snap peas

 Fresh spinach