lunchordinnermenus

Formal Lunch or Dinner Menus

Text Box: Smoked Chicken and Mango Salsa Stack
with Caesar Salad
and Grilled Pancetta

Grilled Salmon Delice
with sautéed Leeks, Samphire
and a Warm Hollandaise Sauce

Minted New Potatoes
Seasonal Vegetables

Crème Brulee Cheesecake with
Fresh Fruit and a Toffee Sauce

Text Box: Smoked Trout Fillet
with a Beetroot and Horseradish Chutney
and Fine Herbs

Guinea Fowl Supreme, with a Pork,
Caramelised Onion and Ginger Stuffing
served with a Thyme Scented Jus

Roasted Chateau Potatoes
Seasonal Vegetables

Tarte au Citron served with a Vanilla Cream, Picked Raspberries
and a Red Fruit Coulis

Text Box: Oak Smoked Salmon with Capers,
Poached Asparagus in Lemon-Oil
and a Chive Cream Sauce

Tornadoes of English Beef Fillet
Topped with Wild Boar Pate
Served with a Port Wine reduction

Fondant Potatoes
Seasonal Vegetables

Chocolate and Cherry Delice
with Chocolate Sauce and
and garnished with Fresh Fruits

Text Box: Terrine of Ham Hock with a Mustard Mayonnaise, English Chutney
and Pea Shoots

Pan-fried Cannon of Lamb with Spinach, topped with a Herb Crust served with a Red Wine & Redcurrant Sauce

Dauphinoise Potatoes
Seasonal Vegetables

Strawberry and Vanilla Charlotte
with Champagne Jelly and
a Raspberry Sauce

All menus served with Tea / Coffee and Mints

New sample menus for 2012