Salad of Smoked Duck with Mango topped
with a Chocolate & Balsamic Vinegar Dressing
Fan of Pear poached in Port and served
with a Stilton & Walnut Dressing
Saute of Smoked Bacon, Button Mushrooms and Garlic with
Quails Eggs tossed in a Salad of Mixed Leaves with Balsamic Vineger
Seared King Prawns with a Garlic & Red Chilli Oil
Smoked Mackerel Pate drizzled with
a Cucumber & Horseradish Coulis
Pan-fried Field Mushrooms flamed with Port served
on a bed of Leaves with toasted Pine Nuts
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Ostrich Steak with a Brandy & Pink Peppercorn Sauce
Roast Rack of Lamb served with a
Rosemary & Port Jus with Raspberries
Lambs Liver sauteed with Bacon and Button Onions, served
with a rich Red Wine Sauce and Parsley Crouton
Tournedos Rumwell - Fillet Steak set on a Toasted Crouton
with a creamy Mushroom Sauce flavoured with Drambuie
Seared Tuna with a Caper and Black Pepper Butter
Whole Dover Sole grilled and topped with a creamy Tarragon Sauce
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Glazed Lemon Tart with a Kirsch Cream
Profiteroles with a warm Chocolate Sauce
Marmalade & Cointreau Bread & Butter Pudding
Raspberry Creme Brulee
