Starter

• Chicken Caesar Croquettes with Salad
• Smoked Mackerel Pate with Pickled Cucumber & Melba Toast
• Slow cooked Salmon in Lime Oil with Sweet & Sour Celeriac – Lime Dill Sauce
• Asparagus Bundle with Caper, Gherkin, Egg, Dijon Vinaigrette (v)
• Caramelized Endives with Parmesan Cream & Crisp Pancetta
• Thyme Duck Liver Parfait in a Tart – Caramelized Onion & Walnut Dressing

   

Main Course

• Coriander seed Salmon with a Thai Prawn, Broccoli & Red Pepper Fried Rice – Homemade Lemongrass Chilli Sauce
• Seabass wrapped in Zucchini Ribbons - Salsa Verde & Fat Chips
• Roasted Chicken with a Shallot, Bacon New Potato Gratin - Gravy
• Pork Tenderloin with a Wholegrain Mustard & Shallot Sauce, Mushroom Croquettes & Tenderstem   
• Lamb Shanks with Garam Masala – Chick Pea, Lentil Rice (4 days notice)
• Fillet of Beef on a Thai Green Curry Risotto Cake – Coriander Pesto

Bread Rolls & Butter

Pudding

• Pear Tart with Vanilla Creme Fraiche
• Buttermilk & Rosewater Panna Cotta with Seared Apricots & Pistachios
• Chocolate Caramel Meringue Roulade with Chocolate Sauce
• Caramel Nut Pie with Vanilla Mascarpone
• Banana Coconut Cream Pie
• Baked Lime Cheesecake with Rum & Vanilla Cream with an Orange Salad

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