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Option 1

Smooth Duck Liver Pate

Served on a bed of Crispy Leaves & Onion Marmalade

Pan Fried Chicken Fillet Stuffed with Asparagus

In a White Wine and Mushroom sauce

Served with a medley of Vegetables and Parmentier Potatoes

Lemon Torte 

Butter Biscuit Base, Topped with a thick layer of Tangy Lemon Curd, finished with a Lemon mousse 

  

Option 2

Freshly Made Leek & Potato Soup

With Crunchy Fried Leek Croutons & fresh CreamServed with a Warm Sesame Seed Roll & Butter

Roast Beef and Yorkshire Pudding

Served with Seasonal Vegetables and Roast

 Herb Potatoes

Hokey Pokey Cheesecake

White Chocolate Cheesecake with Honeycomb Chunks

Served with Raspberry Coulis & Lemon Sabayon 

Vegetarian Options

Mediterranean Roasted Vegetable Wellington (1)

Pastry filled with a selection of Roasted  Peppers, Courgette, Onions, Sweet Potato, Garlic and herbs

Served with a Light Cheese Sauce or

White Wine reduced Sauce  

Served with Seasonal Vegetables and Potatoes

Chick Pea Tagine (1)

Served with Fruity Cous Cous

And with any Vegetable & Potatoes from the

Main Course

Quorn Fillets in a Black Cracked Peppercorn Sauce with Wild Mushroom Rice (1)

Served with Seasonal Vegetables from Main Course