Three Course Menu

Please note: choices will need to be pre-ordered

Starter

Winter Vegetable and Pearl Barley Broth

Or

Festive Selection of Hors D’ Oeuvres from the Buffet

including seafood, cold cuts of meat, patés and terrines salads and dressings

Main Course

Supreme of Chicken

with a red wine, shallot sauce

Or 

Baked Sea Bass

with braised fennel and muscat sauce

Or 

Braised Blade of Beef

with Yorkshire pudding and red wine jus

Or 

Cranberry and Goat’s Cheese Filo Parcel

with creamed leeks

All the above served with vegetables and potatoes

Dessert

Lemon Tart with Lime Crème Fraiche

Exotic Fruit Salad

Or 

Duo of Chocolate Torte

Cheese and Biscuits

*

Coffee with Mince Pies