SAMPLE MENU
Starters
Chef's pumpkin soup
finished with stilton croutes
Pan fried wood pigeon breast
set on toasted brioche and complimented with a lemon herb dressing and a grape, onion & lemon chutney
Spiced prawn & spiny lobster brushetta
complimented with mixed leaves
Seared asparagus spears
topped with peppered goats cheese and a poached egg
Appertisers
Green & red pepper tapenarde
Champagne sorbet
Mains
Pan fried venison medallions
Set on herb enriched sauteed potatoes and complimented with a chocolate & chilli Sauce
Rolled & poached supreme of chicken
Stuffed with sunblushed tomatoes and fresh basil served on a bed of baby leaf spinach pomme puree and finished with tomato pasatta
Chargrilled tuna supreme
Over fresh tagliatellie and complimented with a thai bisque and julienne peppers
Mediteranean mixed vegetable fritatta
accompanied with a pesto dressed mixed leaf salad
Dessert
Homemade Bailey's cheesecake
set on a sweet oat base and finished with chocolate sauce and physalis
Chefs Apple fritta
complimented with honey drizzled devonshire vanilla icecream
Homemade Mixed berry calafloutis
accompanied with vanilla infused double cream
Brioche apricot and honey bread and butter pudding
dressed with homemade creme anglaise
Cheeses
A selection of english and continental cheeses
served with apple, celery, grapes, an assortment of biscuits and chef's chutney of the day
Starters
Chef's pumpkin soup
finished with stilton croutes
Pan fried wood pigeon breast
set on toasted brioche and complimented with a lemon herb dressing and a grape, onion & lemon chutney
Spiced prawn & spiny lobster brushetta
complimented with mixed leaves
Seared asparagus spears
topped with peppered goats cheese and a poached egg
Appertisers
Green & red pepper tapenarde
Champagne sorbet
Mains
Pan fried venison medallions
Set on herb enriched sauteed potatoes and complimented with a chocolate & chilli Sauce
Rolled & poached supreme of chicken
Stuffed with sunblushed tomatoes and fresh basil served on a bed of baby leaf spinach pomme puree and finished with tomato pasatta
Chargrilled tuna supreme
Over fresh tagliatellie and complimented with a thai bisque and julienne peppers
Mediteranean mixed vegetable fritatta
accompanied with a pesto dressed mixed leaf salad
Dessert
Homemade Bailey's cheesecake
set on a sweet oat base and finished with chocolate sauce and physalis
Chefs Apple fritta
complimented with honey drizzled devonshire vanilla icecream
Homemade Mixed berry calafloutis
accompanied with vanilla infused double cream
Brioche apricot and honey bread and butter pudding
dressed with homemade creme anglaise
Cheeses
A selection of english and continental cheeses
served with apple, celery, grapes, an assortment of biscuits and chef's chutney of the day
