Lysses game terrine studded with black pudding
served with olive oil toasts and home made chutney
A roasted parsnip soup lightly flavoured with cumin
Lysses salmon and prawn fishcake served with a mild chilli mayonnaise
A loosehanger goats cheese salad with roasted peppers, sun blush tomatoes and pine nuts drizzled with a honey and seed mustard dressing
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A prime sirloin steak grilled over charcoal set on a base of horseradish
mash
potato and red onion confit finished with a port wine sauce
Fillet of sea bass pan fried with a tomato flavoured olive oil set on a beetroot
and spring onion risotto finished with a chive butter sauce
A corn fed chicken breast crammed with tarragon and lemon mousse set on a
base of sliced mushrooms served with dauphinoise potatoes and red wine sauce
A heart shaped pastry case filled with asparagus, wild mushrooms, snow peas,
shallots
and a fine dice of tomato, finished with a garlic butter sauce
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Served with a selection of freshly cooked vegetables
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A cappuccino crème brulee flavoured with Baileys served with a
frothy top and short bread biscuit
A chocolate bread and butter pudding flavoured with Cointreau served
with a whirl of whipped cream
A pecan nut tart served warm with a ball of butterscotch ice cream
A selection of Hampshire cheese and biscuits
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Coffee and Petit fours