Menu

Starter

Hearty roasted root vegetable soup with roasted beetroot and carrot crisps.
Creamy stilton and broccoli soup with stilton
infused choux puff.
Seasonal melon, pineapple and grape set tower with summer berries and wild fruit coulis.
Pan-fried Red Leicester and spring onion potato cakes and a sweet chilli drizzle.
Smooth chicken liver and garlic pate with tangy Cumberland sauce and wholemeal toasted baguette.
Fresh salmon and tiger prawn tartlet with creamy dill and lemon dressing.
Sauteed salmon and pea risotto drizzled with lemon and herb oil and topped with pan fried mixed seafood.

Main Course

Roast turkey escalope wrapped in bacon and served with root vegetable mash and cranberry port jus.
Tender beef bourguignon with gammon lardons, cup mushrooms and red wine. Served with a timbale of stock infused rice.
Moroccan spiced minced lamb with spicy tomato Tagine and roast vegetable cous cous.
Roasted plum tomato and spicy sweet potato Tagine with, fruity cous cous,
yoghurt and toasted almond flakes.
Caramelised red onion and goats cheese tart served on rustic ratatouille of Mediterranean
vegetables and rocket pesto drizzle.

Dessert

Homemade zesty lemon cheesecake with wild fruit coulis.
Classic chocolate and Chantilly cream profiteroles drizzled with warm chocolate sauce.
Fresh cranberry and tangy mincemeat tartlet served with luxurious Cointreau infused whipped cream.
Please note that some dishes may contain nuts or nut traces.