F I R S T   C O U R S E
• Smoked salmon parcels filled with smoked trout mousse tied with chives and with rocket and lemon garnish
• Vine ripened tomatoes and Mozzarella tower with
pesto drizzle and black olives
• Smoked duck and mango salad with mango salsa
•  Filo baskets filled with quail eggs and hollandaise sauce topped with either smoked salmon or crispy bacon nestled on herb salad baskets of mixed breads and butter



M A I N   C O U R S E
• Herb crusted salmon fillet served with crème fraiche
and watercress sauce
• Roasted Guinea fowl supreme and a wild mushroom,
Madeira and pancetta sauce
• Chicken breast stuffed with spinach, sun dried tomatoes and Ricotta cheese on a roasted red pepper and tomato cream sauce
• Cumberland glazed rack of English lamb, red wine and redcurrant jus and little pots of homemade pistachio pesto
• ‘Veggie’ – filo baskets filled with roasted Mediterranean vegetables,
and Feta topping
• Seasonal vegetables and potatoes of choice
Dauphinoise, ‘mash’, garlic roasted, baby new



D E S S E R T
• Lemon mousse cheesecake, raspberry coulis and fresh raspberries
• Profiteroles with chocolate fudge sauce
• ‘Trio of desserts’ – three little ‘puds’ on a plate
• Individual meringue baskets filled with lemon Mascapone cream served with gin and blueberry compote