Three Course Lunch or Dinner Menus

Three Course Lunch or Dinner Menus - New Menus for 2008

Smoked Hampshire Trout with Mixed Leaves

with a Beetroot & Horseradish Relish

Poached Fillet of Chicken filled with a Leek & Bacon Mousse,

served with a White Wine & Cream Sauce

Saffron Scented Potatoes

Seasonal Baby Vegetables

Tiramisu Torte with a Raspberry Sauce

and Fresh Fruit Garnish

Oak Smoked Salmon on Marinated Cucumber

with Sun-dried Tomatoes and a Gribiche Cream Sauce

Pan-fried Fillet of Lamb with a Spinach Mousse and a Herb Crust,

served with a Red Wine & Redcurrant Jus

Dauphinoise Potatoes

Seasonal Vegetables

Raspberry Syllabub on Shortbread

finished with Pink Chocolate and a Macaroon Strawberry Fruit Sauce

Crab and Avocado Cocktail

with a Tomato Fondue Sauce

Breast of Greshingham Duck with Apricot & Orange Stuffing

served with a Port Wine Jus

Roasted Chateau Potatoes

Seasonal Vegetables

Banoffee Charlotte with Fresh Fruit Garnish

and a Toffee Sauce

Sliced Smoked Duck Breast with a Saffron & Onion Chutney

and a Fruity Balsamic Dressing

Tornados of Beef Fillet on Croûte, topped with a Mushroom Pate

served with a Béarnaise Sauce

Garlic Pont Neuf Potatoes

Seasonal Vegetables

Chocolate and Crème Caramel Box with a White & Dark Chocolate Sauce

and a fruit Garnish

Menus seen here are only a guide - you can mix and match if you prefer.

All menus served with Coffee and Mints