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| Freshly prepared soup of your choice | £4.80 | |
| Ribbons of melon | £5.25 | |
| Centered with a summer fruits compote | ||
| Traditional prawn cocktail | £5.75 | |
| Coated with a Marie Rose sauce and garnished with fresh lemon | ||
| Half an Ogen melon | £5.10 | |
| Garnished with fresh strawberries and filled with a Champagne sorbet | ||
| A duck and pistachio terrine | £6.00 | |
| Accompanied by Melba toast and an orange and onion jam | ||
| Chicken, asparagus and sun dried tomato | £6.00 | |
| Bound with a fresh herb mayonnaise. Presented on a nest of baby salad leaves | ||
| A large hot vol-au-vent | £5.40 | |
| Filled with button mushrooms with tarragon in a sherry cream sauce | ||
| A cold poached salmon fillet | £6.00 | |
| Presented on a bed of continental salad leaves. Accompanied by a horseradish mayonnaise | ||
Menu prices are based upon guests being served a 3 course reception meal |
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