menus

Sample Dinner Menu

Smoked Salmon
with shallots and capers

Arbroath Smokie Soufflé
with a smoked fish sauce

Half Lobster
with herb mayonnaise and a rocket and parmesan salad

Breast of Pigeon
with seared foie gras, mushrooms and a madeira sauce

Smooth Terrine of Chicken Livers
with marinated sultanas and a balsamic dressing

*****

Cream of Carrot, Honey and Ginger Soup

*****

Fillet of Halibut
with herb risotto, aubergine caviar, leeks, tomato and a white wine sauce

Breast of Gressingham Duck
with plum tart tatin, potato rosti and a prune and apple sauce

Loin of Lamb
with dauphinoise potato, pea puree, shallots and a rosemary sauce

Roast Fillet of Beef
with fondant potato, wild mushrooms, shallots and a madeira sauce

Desserts

Crème Brulee

Poached Pear Shortcake
with a caramel and lime sauce

Banana Mousse
with caramelised banana

Chocolate Fondant
with vanilla ice cream

Passion Fruit Soufflé
with passion fruit sorbet

Stilton, Cheshire, Wigmore and Golden Cross
with oatmeal biscuits, grapes and celery

Tea or Coffee