Three Course Menu

Please note this is a sample menu and subject to alteration

Starter

Roast Tomato and Red Pepper Soup (v)

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 Fillet of Salmon

with a herb crust and dill cream sauce

or 

Braised Daube of Beef

with a red wine jus

or

Spinach and Portabello Mushroom Tart (v)

with a blue cheese sauce

All the above served with vegetables and potatoes

Dessert

Lemon Tart with Lime Crème Fraiche

Exotic Fruit Salad

Coffee with Mince Pies