Oak smoked breast of French Duck
with pickled quail eggs, rocket & Parmesan salad.

Tian of smoked chicken wrapped in proscuttio with a truffle oil essence

Chargrilled filet of scotch salmon
with fresh asparagus spears, toasted pine kernels and a Lime, ginger & coriander olive oil.

(V) Gateaux of Roasted Ratatouille vegetables and soft goats cheese
with a sweet red pepper and aged-balsamic coulis.

Terrine of chicken liver parfait
With toasted brioche and pear chutney.

Rielliette of Duck and young leek terrine
With a green olive ciabatta crostini and a red charred & celeriac salad

Rosette of Melon with marinated red berries in cassis

Sliced melon and Parma ham

Terrine of smoked haddock and salmon with a lemon and horseradish mayonnaise

Roast Filet of Scotch Beef
With Provencal vine ripe tomatoes

Decorated River Salmon
With fingers of salmon en croute

Marinated Breast of French corn fed Chicken
With poached figs in sauterne

Italian Marinated Seafood Salad
With black olives & basil

Mirror of Smoked Salmon, Halibut, Gradvalax, & King Prawns

(V) Roasted Tuscany Pepper
filled with an asparagus risotto

Moules Mariniere with garlic and parsley

Roasted minted new potatoes
Cherry Tomato & Basil Salad
Picked French leaves
Wild Mushroom, Fennel & Feta Cheese salad
Fine beans, shallot & asparagus salad
Ciabatta, Foccocia & speciality breads
Selection of savoury dips to include;
Tomato and chilli salsa
Lemon mayonnaise
Pesto olive oil
Tzatiki- Greek minted yoghurt

Baked Passion fruit & Lemon Tart
with a fresh Raspberry sauce

Crème Brulee
With ginger wafers

Rich dark chocolate truffle torte

Seasonal & exotic fruit salad with Cointreau

Selection of mature English & French Cheeses
With a musli & raisin bread, grape chutney and celery hearts

Baked apple pie with a cinnamon English cream

Summer pudding with Chantilly cream

Toffee and whiskey cheesecake

Poached pear in red wine with dark chocolate ice cream