STARTERS
Home-made freshly prepared Soup
Prawn and Crayfish Cocktail
Mushroom and Hazelnut Pate
Chicken Liver Pate
Pork and Game Terrine
Fruit Kebabs
Pear, Stilton and Walnut Salad
Smoked Salmon Platter
Salmon Fishcakes with sweet chilli dipping sauce
Houmous, Olives, Foccacia bread and dipping oils
Melon with Parma Ham
Continental Meat Platter
Panfired Garlic mushrooms
Tomato, Basil and Mozzarella Salad
MAIN COURSE
Rich Venison Stew with fresh Herb Dumplings
Baked Salmon Fillet in a White Wine and Watercress sauce
Local Roast Beef and Yorkshire Pudding
Beef with Mushroom in a Guinness Gravy
Free Range Chicken and Mushroom pie
A Trio of Local Sausages on a bed of Creamy Mash
Medallions of Pork in a Creamy Peppercorn sauce.
Free range Breast of Chicken in a Cream and Tarragon Sauce
Baked Oriental style Salmon
Noisettes of Lamb cooked with Rosemary and Garlic
All served with a selection of roasted seasonal vegetables.
DESSERTS
Dark Chocolate Tart
Summer Pudding
Creme Brulee
Fruit Crumble
Bread and Butter Pudding
Chocolate Brownies
Strawberry Shortbread Stack
Ginger banoffee
Individual Traditional Trifle
Seasonal Fresh Fruit Pavlova
(delivered to each table with sparklers!)
