A pressed ham hock terrine studded with prunes soaked in brandy,
served with olive oil toasts and Lysses chutney
A mushroom and celeriac soup
Thinly sliced smoked salmon served with a sweet cucumber pickle
Smoked chicken breast mixed with Cos lettuce and garlic croutons, finished
with a Caesar dressing and Parmesan cheese shavings
* * * *
Pork fillet wrapped in Parma ham, set on a bed of mashed potato flavoured with
chorizo sausage and finished with a rich red wine sauce
Fillet of sea bass with crushed new potatoes and ratatouille, drizzled
with a saffron cream sauce
Rump of lamb roasted until pink, served with vine tomatoes and roasted shallots,
finished with a red wine sauce drizzled with basil pesto
A delicate pastry basket filled with asparagus, wild mushrooms, snow peas, shallots
and a fine dice of tomato, finished with a chive butter sauce
Served with a selection of freshly cooked vegetables
* * * *
Passion fruit ice cream sandwiched with puff pastry hearts served
with a raspberry and crème anglaise sauce
A trio of chocolate St Emilion, milk chocolate mousse and white chocolate ice cream
A classic lemon meringue tart served with a sharp raspberry sauce
A selection of Hampshire cheese
* * * *
Coffee and Petit fours