(Sample)
Freshly made vegetable soup
New Forest Portabella mushroom crammed with shallots and
courgettes and topped with mature cheddar cheese
Royal Greenland prawns bound with a tomato and tarragon
sauce served with a selection of baby lettuce leaves
A pork and green peppercorn terrine served with a Lysses chutney
*****
Pan fried chicken breast crammed with a chorizo sausage mousse set on a base of braised cabbage and served with a red wine sauce
Fillet of sea bass dusted with powdered orange zest set on a base of crushed new potatoes and finished with a chive and white wine sauce
The classic roast loin of pork served with roast potatoes and apple sauce
A wild mushroom risotto served with char grill
vegetables and topped with Parmesan cheese
*****
A nutmeg scented old fashioned rice pudding served hot
A marmalade flavoured bread and butter pudding
served with a ball of vanilla ice cream
Profiteroles rolls crammed with whipped cream and
topped with a rich dark chocolate sauce
A rum and raisin crème brulee topped with brown sugar
and glazed under a hot grill
*****
Coffee and petit fours