A mix
of courgettes, mushrooms and shallots bound with a port wine
sauce and served in a delicate pastry case
A selection of seasonal vegetables, nuts and cheese wrapped in a
herb pancake then coated with a mature cheddar cheese sauce
A wild mushroom risotto topped with chargrilled vegetables and finished
with a chive flavoured butter sauce
Poached
chicken breast served
with
a tarragon and cream sauce topped with crispy bacon
Chicken
breast wrapped with Parma ham baked in the oven and set on
a bed of sliced mushrooms finished with a port wine sauce
A classic roast chicken served with game chips and a thyme scented sauce
Fillet
of salmon gently steamed, topped with a fine dice of tomato and mushrooms,
finished with a white wine and cream sauce flavoured with dill
Roast rump
of lamb cooked until pink and served with sundried tomatoes, shallots and
basil, finished with a sauce infused with the cooking juices
Roast
loin of honey glazed pork with roasted parsnips and
carrots served with a red wine and sage sauce
A corn fed chicken breast roasted in garlic butter, served with
a fine dice of ratatouille and a red wine sauce
Fillet
of pork roasted in the oven with an orange scented butter finished with
a
prune and brandy sauce
Traditional
roast sirloin of beef served with Yorkshire pudding and finished with a
rich red wine sauce
Duck
breast roasted until pink, set on a base of honey roasted root
vegetables
and served with
a Dubonnet scented sauce
Served
with a selection of vegetables and a
potato dish to complement the main course
A light
and tangy lemon tartlet served
with a duo of vanilla and raspberry sauce
Summer
pudding crammed with raspberries, strawberries, blackcurrants and blackberries
served
with a spoonful of crème frâiche
A raspberry and white chocolate crème
brulée topped with a
brown sugar crust and served with a crisp shortbread biscuit
Profiteroles filled with whipped cream and coated with a rich, dark chocolate sauce
Meringue
topped with seasonal fruits and whipped cream served with a
sharp raspberry sauce
Cold rice pudding with a hot toffee and nut sauce
Strawberry cheesecake served with a duo of vanilla and strawberry sauce
White chocolate and Archers mousse served with a chocolate chip cookie
A selection of farmhouse cheese with French stick or biscuits
Freshly brewed coffee and petit fours