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To Start
Arbroath Oak Smoked Salmon & Asparagus Scroll
honey & mustard crusted smoked salmon thickly cut & wrapped around lightly poached asparagus spears, garnished with rocket leaves then drizzled with a lime, dill & honey dressing
or
Mediterranean Char-Grilled Sweet Peppers & Goats Cheese Terrine (v)
or a Fine Game Terrine
both served with a caramelised red onion & beetroot marmalade garnished with watercress
Main
Porchini Fillet Steak
prime Scottish beef fillet panfried with porchini & wild mushrooms served with the jus enriched with cream & brandy
or
Derbyshire Lamb
tender rumps of lamb marinated in port, wild thyme, seared & served with a light sauce made with the juices & melted Hartington stilton
or
Somerset Vegetable Crumble
fresh seasonal vegetables & pulses cooked in a creamy cider & tarragon sauce finished with a light crunchy non-animal fat crumble
Accompaniments
potatoes dauphinoise
wilted spinach leaves tossed in nutmeg & black pepper
whole baby carrots glazed with a chive butter
Desserts
Chocolate Truffle Roulade
the ultimate chocolate lovers dessert, meringue & brandy ganache rolled together with cream and even more chocolate.
Served with baileys cream
or
Blueberry & Lemon Curd Tart
Juicy blueberries and zesty lemon curd bavarois nestled
in a crisp pastry case
or
Strawberry Shortcake
A large round shortcake base piled high with a liqueur flavoured cream and topped with fresh strawberries
To Start:
Chargrilled Vegetable & Mozzarella Tartlet
on a bed of curly leaves, drizzled with
a herb vinaigrette
or
Farmhouse Pork & Chicken Paté
accompanied by a red onion & beetroot marmalade & salad garnish
or
Prawn Salsa
tasty cold water prawns in a piquant seasoned mayonnaise dressing on a crisp bed of
salad leaves garnished with juicy grilled ghandi prawns
or
Grilled Goatscheese & Aubergine Stacks
on a bed of rocket drizzled with a pesto dressing
continental bread basket with butter
The Main Event:
Celebration Chicken
succulent chicken breast fillets sautéed in a sauce of champagne, tarragon, Dijon mustard and cream then garnished with a pastry heart
or
Grilled Seabass Supremes
with chilli, lemon & coriander butter
or
Crispy Mandarin Duck
duck breasts marinated in mild oriental spices and cointreau then cooked in orange juice, honey, ginger and coriander
Vegetarian Choices:
Goan Vegetable Curry
a variety of vegetables & chick peas in a mild creamy curry sauce of coconut and mango, garnished with a spinach pakora
or
Vegetable Chimichurri
fresh vegetables and kidney beans pan-fried with chillis, tomatoes & onions then topped with nachos & melted cheese
or
Wild Mushroom & Sweet Pepper Stroganoff
trio of mushrooms with peppers, onions and garlic cooked in sour cream & brandy, served with a crispy herb mushroom garnish
Accompaniments:
Provençale Vegetables
Baby Potatoes,
tossed in a chervil butter
Desserts
Raspberry Crème de Cassis & Mascarpone Trifle
or
Caramelised Banana & Toffee Cream Pie
or
Sinfully Rich Chocolate Mousse
served in individual pots with a summer berry garnish
or
Tropical Fruits Cheesecake
with a mango cream
or
Local & Continental Cheese Selection
with Biscuits & Fresh Fruit
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01332 755000 
01332 754444 
