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CANAPÉ SELECTION

Mini mushroom and Parmesan quiche

Three cheese beignets

Thai cous cous fish cakes

Mille feuille of Parma ham and green olive

STARTER

Rich Tomato and Basil Soup (V)

Parfait of Chicken Livers, red onion marmalade, toasted brioche

Salmon Mousseline and Smoked Salmon chive sauce

SORBET

Strawberry and Champagne

MAIN COURSE

Slow Roast Shoulder of Venison, spiced fruit sauce

Pavé of Aberdeen Angus Beef, Café de Paris butter

Roast Fillet of Cod, crushed peas, lemon butter sauce

DESSERT

Classic Lemon Tart, raspberry sorbet

Warm Dark Chocolate Fondant, pistachio ice cream

Raspberry Crème Brulée, home-made shortbread

 

 

 

 

 

 

 

 

 

 

 

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