SAMPLE MENU B (3 COURSE DINNER)

Pre-dinner canapes (optional, please enquire if interested)

 

Starters

 Greek halloumi cheese, kalamata olives, sweet chilli dressing, purple shiso (V)

Baked aubergine, mozzarella, neopolitan sauce, basil(V)

 French onion soup, Parmesan croute, chopped herbs (v)

Wok fried Tiger prawns, rocket and red chard, honey and mustard dressing

Main courses

Crumbed veal escalopes, Beurre blanc sauce

Confit  duck leg, lemon thyme

Herb crusted Rump of lamb, red wine reduction,

 Fillet of pork, honey and mustard glaze

 Tofu, stir fried vegetables and coriander egg noodles (V)

Seabass, dill hollondaise

Desserts

Classic vanilla crème brûlée, berries, raspberry coulis

Duo of chocolate mousse, seasonal sliced fruits

 Chocolate fondant, with Chantilly cream, wild berries

 Lemon pannacota, wild berry compote

Selection of cheese, chutney, biscuits

Enquire about our mini trio of dessert (not part of the dinner, additional fee required)