APPETIZERS
Collage of Melon
With a Summer Berry Coulis
Prawn with Pawpaw and Lime tartlets
Stilton, Apple and Walnut Mousse
Served on a bed of mixed leaves or rocket
Smoked Chicken and Orange Salad With a Citrus and Sesame dressing
Roast Smoked Salmon
Served on a bed of mixed leaves
Homemade soups made to you specifications
HOT MAIN COURSE
Roast Pork, Chicken, or Turkey
Roast Beef or British Lamb (when in season)
All of the above served with their
Traditional accompaniments
Fillet of Scottish Salmon
In Creamy Dill sauce
Loin of Pork in a White Wine sauce
Made with Garlic, Fennel and Rosemary
Vegetarian Roast
With Creamy Tarragon and Horseradish sauce
All served with three colourful Vegetables and New Potatoes
SALADS
Traditional English Salad
Cold Meats (Ham, Beef, or Chicken), Egg, or Cheddar Cheese
With Tomato, Celery, Cucumber, Spring Onions
Served with Salad Cream
Caesar Salad
Made With Little Gem Lettuce Hearts
Waldorf Salad
With Pan Fried Goats Cheese
Trout, Beetroot and Green Bean Salad
All served with Cold New Potatoes
These have been Roasted Olive Oil and Garlic
DESSERTS
French Apple Tart
Traditional Apple Pie
Rhubarb Crumble
All served with Either Custard, Double or Whipped Cream
Profiteroles with a Chocolate sauce or Cream or Both Fresh Fruit Salad
With or without Cream
Cheese and Biscuits
Fresh Fruit Platter
Tea or Filter Coffee accompany with Mints |
