Starters
Courgette & Thyme Soup
with Toasted Croutons finished (V)
Home Cured Gravalax
with Dressed Leaf and Honey & Mustard Dressing
Ham, Egg & Chips
Ham Hock Terrine, with a Fried Quails Egg, Potato Crisps and English Mustard
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Main Courses
Pan fried Chicken Breast on a bed of Red Onion Marmalade with Creamed Mashed Potato finished with a Port jus
Baked Herb Crusted Cod Loin with a Pea Puree, Sauté Potatoes and a Lemon & Dill Cream
Mushroom fricassee in a filo basket with new potatoes and an herb oil. (V)
(All Dishes come served with Vegetables)
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Desserts
Chocolate and Mint Torte with Crème Anglaze
Raspberry Crème Brulee with a Shortbread Biscuit
Apple Tartan with Butterscotch Sauce and Vanilla Ice Cream
(includes crockery, cutlery, glasses, linen & chefs)