Honey sesame glazed cocktail sausages and a selection of crostini topped with tomato & basil, white bean & sage and prawn cocktail

 STARTERS

‘Carpaccio of beetroot & goat’s cheese salad’

Roasted beetroot thinly sliced marinated in chilli, thyme & balsamic with oven-baked walnut crusted goat’s cheese

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‘Confit duck leg salad’

Confit duck leg with a plum & ginger glaze on stir-fried vegetables, egg noodles and cashew nuts

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‘Tartlet of smoked salmon & crab’

White crab claw meat & smoked salmon mixed with dill, mustard and crème fraiche baked in lemon & poppy seed pastry and a watercress cream sauce

 TROU NORMAND

Lemon & lime sorbet with sparking wine

MAIN COURSES

‘Beef Wellington’

Fillet of beef wrapped in Parma ham, mushroom duxelle and puff pastry with a roasted shallot, morel mushroom & pancetta jus

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‘Roasted saddle of lamb’

Stuffed with apricots, rosemary, pine nuts & piccante sausage with a lamb, chestnut & redcurrant sauce

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‘Provencal vegetable timbale’

Layers of grilled aubergine, courgette, fennel and red pepper mixed with basil pesto, mascarpone and tomato drizzled with herb olive oil and balsamic vinegar

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‘Pan-fried halibut fillet’

With poached prawn quenelles in a light saffron & tarragon cream sauce

All main courses are served with gratin dauphinois and a medley of seasonal vegetables

 DESSERTS

Soft meringue roulade with poached fruits & vanilla cream

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Dark chocolate & orange mousse with cointreau sponge, cranberry glaze & chocolate shortbread

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Steamed blackberry & apple sponge pudding with elderflower crème anglaise

FRESHLY GROUND COFFEE AND MIGNARDISES 

Some of our dishes may contain nuts please advise us if you have any special requirementsA 10% Service charge will be added to your bill