STARTERS

Gateau of fresh salmon & prawn topped with cream cheese & served with a lime & coriander sauce
Poached fillet of Scotch salmon with a cucumber & lime salad and saffron mayonnaise
Smoked chicken & lime paté with seasonal leaves & toasted ciabatta
Chinese spiced duck salad with couscous & a ginger & spring onion dressing
Charentais melon with fresh seasonal fruits or prawn & Marie-rose sauce
Caesar salad with char-grilled chicken & herb croutons
Rosette of smoked Scotch salmon with a potato & red onion salad (£2 supplement)

MAIN COURSES

Poached fillet of Scotch salmon with a champagne & dill sauce
Breast of chicken with a cream and wild mushroom sauce
finished with fresh tarragon
Breast of guinea fowl with a herb mousse served with red wine & shallot sauce finished with fresh thyme
Medallion of pork with an apricot & pistachio stuffing served with a
light tomato sauce
Tornedo of turkey with a chestnut stuffing, wrapped in bacon with red wine gravy
Crispy confit of duck leg with a roast orange & green peppercorn sauce
Tornedo of beef sirloin served with a wild mushroom, tarragon and red wine sauce (£3 supplement)
Lamb Noisette topped with a fresh mint & mushroom puree, served with minted hollandaise (£2 supplement)

DESSERTS

Brandy snap basket filled with fresh strawberries, served with a
white chocolate sauce
Fresh melon, pineapple & strawberry salad with passion fruit syrup
Profiteroles served with a rich chocolate sauce
Light lemon & lime mousse served with an apricot sauce
Individual baked cheesecake topped with a compote of seasonal berries or peach, pecan & toffee
Blackberry & white chocolate charlotte served on a vanilla sponge
Meringue raspberry pavlova served with a raspberry and Cointreau coulis
(50p supplement)

COFFEE AND MINTS