Starters

–         Salmon and Spinach Fishcakes with Lemon Mayo and Dill Salad

–         Prawn Cocktail

–         Chicken Liver Parfait with Redcurrant Jelly

–         Buffalo Wings and Blue Cheese Dip

–         Camembert Red Onion, Tomato and Thyme Tart (V)

–         Trio Melon, Minted Feta with Marinated Olives and Preserved Lemons (V)

–         Soup Selection (Cream of Asparagus and Pancetta – Tomato and Spinach – Winter Veg) (V)

–         Marinated Chickpea Salad (V)

Main

–         Herb Crust Fillet of Salmon with Fondant Potato and Ratatouille Sauce

–         Grilled Tenderloin Pork with Sage Mash and Crispy Pancetta

–         Grilled Choice of Steak Swerved with Chunky Chips, Side Salad and Herb Butter

–         Breast of Chicken with Horseradish Mash and Grilled Herbed Vegetables with Pan Juice Gravy

–         Stuffed Butternut Squash with Puy Lentils and Garlic and Rosemary Jus (V)

–         Cauliflower Steak with Pomegranate and Side Salad (V)

–         Marinated Chickpea Salad (V)

–         Mushroom Rice Stuffed Pepper with Homemade Chips (V)

Desserts

–         Crème Brulee

–         Lemon Posset

–         Eton Mess

–         Summer Fruits Cheesecake

–         Chocolate Avocado Pudding (V)

–         Cinnamon Baked/Poached Pear (V)

–         Roasted Pineapple (V)

–         Pecan Pie (V)