lunchordinnermenus

Formal Lunch or Dinner Menus

Text Box: Cantaloupe, Gallia & Honeydew Melon
with Grapes, Kiwi
and Sweet Port Wine

Roasted Loin of Pork with Pan-fried Black Pudding, Apple Fritter
and a Cider Cream Sauce

Chateau Potatoes
Seasonal Baby Vegetables

Crème Bruleé Cheesecake
with a Toffee Sauce
and Fresh Fruit Garnish

Text Box: Ham Hock Terrine
with Mustard Mayonnaise,
English Chutney and Peashoots

Grilled Delice of Salmon
on a bed of Sautéed Leeks
served with a Watercress Sauce

Minted New Potatoes
Seasonal Vegetables

Tarte au Citron
with a Raspberry Coulis, Fresh Fruit
and Chantilly Cream

Text Box: Warm Crab, Prawn & Leek Filo Tarte
with Avocado Oil and Rocket Leaves

Corn-fed Chicken Supreme
with Chorizo Sausage,
Button Onions and Mushrooms,
served with a Spicy Tomato Sauce

Roasted New Potatoes with Herbs
Seasonal Vegetables

Champagne and Strawberry Torte
with a Fruit Garnish
and Strawberry Sauce

Text Box: Smoked Trout Filet
with a Beetroot and Onion Salad,
served with a Horseradish Dressing

Pan-fried Cannon of Lamb
with a Spinach Mousse and a Herb Crust,
served with a Red Wine & Redcurrant Jus

Dauphinoise Potatoes
Seasonal Vegetables

Chocolate and Caramel Box,
Fresh Fruit Garnish
and a Duo of Chocolate Sauces

All menus served with Tea / Coffee and Mints

New sample menus for 2010