Chef’s Greek salad of feta cheese, rocket, olives, red onion, splashed with olive oil and balsamic vinegar Home-made cream of asparagus and broccoli soup with a freshly baked roll & butter Rob’s beef tomato and red pepper terrine drizzled with a basil dressing Raspberry sorbet with fruit coulis **** Large stuffed field mushrooms baked with olives toasted pine nuts, garlic and thyme topped with mozzarella cheese, surrounded by tomato coulis Paupiettes of lemon sole stuffed with a mousseline of prawns, served with beurre blanc sauce Medallions of lamb wrapped in spinach and prosciutto served with redcurrant and port sauce Supreme of chicken, filled with tarragon seasoning, served with creamy lemon sauce Fillet of Celtic Pride beef sat on celiriac mash, surrounded by red wine sauce All served with Mediterranean roast vegetables and a choice of potatoes ***** Fresh strawberries stacked with fresh cream and home-made short bread, drizzled with chocolate sauce Caramelised apple tart with amoretto ice cream Blueberry crème brulee with crunchy topping Fresh ground coffee with petits fours |
