Toffee & Apple Tart
With a vanilla English cream

Baked filet of Salmon with a soft parsley crust and a Champagne and basil sauce

Pavlova of red fruits

Boneless roast baby spring chicken
With crispy bacon and a red wine jus

Baked apple and plum crumble
With vanilla custard

Char grilled English leg of lamb steak with a minted herb crust and a port wine sauce

Orange curd and meringue pie
With crystallised pineapple

Delice of Lemon Sole with a mushroom pate, parsley crust & a Champagne fizz

Terrine of Belgium dark and white chocolate mousse

Honey roast crown of Turkey with apricot stuffing, caramelised chestnuts and cranberries

Mille feuille of seasonal fruits with layered Cointreau pastry cream

Pot roast sirloin of Scotch beef with pancetta, glazed button onions and parsley

Baked Passion fruit & Lemon Tart with a fresh Raspberry sauce

Pot roast chump of English lamb forestier with glazed shallots, mushrooms and crispy bacon with a red wine and thyme sauce

Espresso coffee and roasted almond bavourois with orange tuille

Roast crispy Gressingham Duckling
With an orange scented gravy

Baked franzipane and mango tart
With a butterscotch sauce

Warm smoked duck and crystallised pear salad with tomato ciabatta and a red wine and juniper dressing

Poached filet of Lemon Sole and king prawn fritters with a lime, ginger & coriander cream

Whiskey praline Cream layered with ginger shortbread wafers

Wild mushroom and Fourme d’ambert cheese tart, watercress essence

Grilled Barbury duck breast with sweet braised endive, roasted apples and a red wine jus

Brioche and butter pudding laced with Baileys

Salad Mikado
Marinated prawns and avocado in a lightly spiced mayonnaise with toasted almonds

Pot roast saddle of English lamb
With caramelised onions, sage stuffing and a redcurrant and port sauce

Individual raspberry and dark chocolate trifle scented with Kirsch

Trio of Fish Hors-d’oeuvres

Roast rack of lamb
With roasted tomatoes, horseradish & parsley crust and a burgundy wine sauce

Lemon Parfait
Set on a shortbread biscuit with a passion fruit & seasonal fruits

Parcel of Scotch Smoked Salmon and Tiger Prawns with a Calypso dressing

Individual Beef Wellington
topped with a wild mushroom pate & lattice pastry with a Madeira sauce.

Trio of Chocolate desserts with their own sauces.

Duet of foie gras & chicken liver pate
With candied orange and truffle oil

Grilled Filet of Halibut
With a light pesto, tomato & white wine cream

Chilled dark chocolate and praline soufflé
With Viennese wafers