Menu Selector No.4

Please choose one item from each of the following sections.  
All menu prices are inclusive of Fresh Filter Coffee and After Dinner Mints

Appetisers

Woodland Mushrooms cooked with Cream and
Calvados served in a Light Pastry Shell

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Pate Maison with Cumberland Sauce
(Fresh Chicken Liver Pate with Redcurrant and Port Sauce)

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Galia Melon Fan with Orange Sorbet

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Terrine of Smoked Fish Mousse served with an Avocado Sauce

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Seasonal Salad with Sliced Smoked Duck Breast, Croutons
and Served with a Cranberry and Brandy Sauce

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Main Course

Roast Rack of Lamb served with a Port, Redcurrant and Mint Sauce
(for functions 100 or less)

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Roast Fillet of Beef Dijonnaise

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Escalope of Poached Salmon served with a delicate White Wine Sauce blended with softened butter and finely chopped chives

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Poached Halibut served with a Sauce of Leek
and Mushroom, Wine and Cream

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Fillet of Welsh Lamb served with a
Sauce of Spinach, Tomato and Basil

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All the above served with fresh Seasonable
Vegetables and Potatoes

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Desserts

Chocolate and Orange Kumquat Truffle garnished with
Chocolate and Kumquat served with cream

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Traditional Tiramisu with Amaretto Cream

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Trio of Light Shortbread filled with Raspberry Cream
served on a Fruit Coulis

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Mango Souffle served in a Chocolate Cup with Chantilly Cream

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Apricot and Brandy Mousse with Orange Sauce

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Petit Fours

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�30.55 per head