Starters

  • Home Marinated Salmon with Mustard and Dill Dressing with Herb Croutes
  • Smoked Salmon, Pink Shrimps and Cream Cheese Roulade with Chives and Herb Dressing
  • Warm Salmon on Frisee Salad with a Caviar Butter Sauce
  • Plum Tomato, Avocado and Baby Mozzarella Salad with Basil and Balsamic Vinegar Dressing
  • Fanned Seasonal Melon with Black forest Ham and Exotic Fruit
  • Crown of Galia melon with Passion Fruit Sorbet
  • Salad of marinated Char Grilled Vegetables with Pesto Dressing and Oven Roasted Tomatoes and Basil
  • Traditional Caesar Salad with Rosemary Focaccia Bread
  • Oriental Style Smoked Chicken with Sesame Dressing
  • Warm Mediterranean Tart with Feta Cheese, Red Peppers and Olives served with Rocket Leaves

Soup

  • Minestrone Soup with Pesto and Parmesan
  • Thai Style Chicken Soup with Lemon Grass, Ginger and Coriander served with Rice Noodles
  • Green Pea and Thyme Soup with Herb Croutons
  • Aubergine and Red Peppers Soup with Red Pesto Croutons
  • Cream of Mushrooms Soup with Watercress Puree
  • Asparagus Soup with Morel Mushrooms
  • Shellfish Bisque with Coriander Cream

Main Course

  • Supreme of Chicken wrapped in Parma Ham with Sundried Tomato with Basil
  • Supreme of Chicken with Asparagus and Wild Mushroom Sauce
  • Traditional Roast Chicken with Chipolata and Bacon Roll, With Bread and Onion Sauce
  • Saddle of English Lamb oven roasted with Rosemary stuffing and served with it’s cooking juices
  • Escalope of Salmon in Puff Pastry Lattice with a Saffron and Tomato Sauce
  • Prime Scotch Fillet Steak with a Wild Mushroom stuffing, oven roasted vegetables and Madeira Sauce
  • Paupiettes of Lemon Sole with Fresh Crab an a Shellfish, Tomato and Basil Sauce
  • Free Range Guinea Foul with Braised Chicory and Fine Cognac Sauce
  • Roasted Chump of English Lamb on Provincial Roasted Vegetables with a Honey and Thyme jus and mashed potatoes
  • Roast Fresh Salt Cod Fillet with Pesto mash and fresh Tomato Sauce
  • Exotic vegetable -au-gratin (Broccoli & creamy cheese bake)
  • Butternut Squash & Pine nuts Tail
  • Vegetable a’la Kiev
  • Mediterranean vegetable Terrine

Dessert

  • Individual Macaron Lemon Noisette Torte
  • Baked Rum and Raisin Cheesecake with “Crème Fraiche”
  • Chocolate and Grand Marnier Torte with Mandarin Sauce
  • French Apple Tart with “Crème Chantilly”
  • Banana Brulée with Chocolate Cookies
  • Exotic Fresh Fruit Salad with Passion Fruit Cream
  • Lemon Tart with Raspberry Compote
  • Rich Chocolate Duo with a Citrus Sauce
  • A selection of Fine British Cheeses with Grapes and Apples
  • Coffee and Chocolate