Portobello mushroom
stuffed with smoked streaky bacon, red onion and thyme
glazed with a stilton cheese sauce
or
Wedges of avocado pear
wrapped in smoked salmon presented on rocket and roasted red pepper salad
finished with a pesto dressing





Lemon sorbet




Medallions of beef fillet
sandwiched with a garlic and madeira parfait coated with a creamy wild mushroom
and fresh parsley sauce

Breast of chicken
filled with confit of duck leg and spring onion sliced upon a hoy sin and orange jus sprinkled with chopped cashew nuts

Grilled fillet of sea bass
coated with a tomato, coriander and lime butter sauce
accompanied by deep fried crab beignet

Fig, stilton and walnut tart
served with a basil, garlic and tomato sauce

the above main courses are all served with creamy dauphinoise and crispy parmentier potatoes, honey roasted parsnips and puree of carrot with coriander, cumin and cinnamon

A trio of sweets consisting of :

Chocolate orange brûlée

Lemon and lime meringue pie

Sticky toffee pudding
with clptted cream





Coffee and petit fours