| Suggestions for three course menus - selecting one dish for each course or our chef will be pleased to discuss your specific requirements | ||
Silver |
Gold |
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| Roasted tomato soup with a puree of basil and olive croutons Baby leek and spinach tart on a bed of rocket with olive oil dressing Pillow of Smoked Salmon & Prawn |
Crab and spinach roulade Half Galia Melon with champagne and grapes Chicken liver parfait with red onion chutney Asparagus Soup |
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| Baskets of warm country breads and butter | Baskets of warm country breads and butter | |
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| Roulade of chicken breast filled with wild mushroom and tarragon mousse, served with sherry sauce Roast rump of lamb with rosemary jus Escalope of salmon with beurre blanc |
Brioche crusted rack of lamb with Dauphinoise potato, ratatouille and lamb jus Supreme and confit of duck with rich duck jus, herb whipped potatoes, spiced carrots and French beans Roast sirloin of beef with horseradish and potato puree with courgettes, leeks and red wine |
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| Raspberry Brulee and almond biscuits Burnt lemon tart with passion fruit jam and thick cream Chocolate Roulade |
Strawberry tarts with black pepper and basil creme fraiche Vanilla pannacotta with chilled compote of summer fruits Baked chocolate and Amaretto cheesecake with chocolate sauce |
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| Coffee & Mints | Coffee and truffles | |
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