Chef's Homemade Roast Parsnip & Parmesan Soup

Risotto of Smoked Salmon & Assorted Seafood
flavoured with saffron & dill

Sauteed Lamb's Kidneys
in a piquant sauce of grain mustard and paprika; green lentils and bacon

Supreme of Corn Fed Chicken
stuffed with cranberry & orange mousse carved onto Cointreau scented jus

Slow Baked Lamb Shank
cooked with red wine, garlic & redcurrant on rosemary scented barley risotto

Fillet of Fresh Sea Bass
on a bed of saffron mash, seafood butter sauce

Half a Crispy Roast Gressingham Duck
mulled wine & orange sauce

Gateau of Vegetables
new potatoes, herbed leeks, wild mushroom, garlic & spinach topped with stilton rarebit, roast garlic butter sauce

Spiced Brioche & Butter Pudding
using French Brioche, mixed spices and dried fruits & Baileys creme Anglaise

Dark Chocolate Truffle Cake flavoured with Tia Maria,
served with  Tia Maria & coffee creme Anglaise

Creme Brulee
using free range eggs, double cream & vanilla pods, crisp caramelised sugar crust

Hazelnut Vacherin
Two rounds of hazelnut meringue, filled with sweet chestnut puree and chantilly cream, dark chocolate sauce

A Selection of English & Continental Cheeses
cheese biscuits, celery & grape chutney

Fresh  Roast Colombian Filter Coffee, warm mince pie & Wensleydale cheese