A Dinner to Celebrate

Duet of Salmon

Timbale of smoked and fresh salmon

served on a bed of potato, pea and dill salad

Fig and Orange Salad with Melting Shropshire Blue

Pork and Chicken Terrine

served with peach and apricot chutney and toasted ciabatta

served with warm bread and grated parmesan cheese

Grilled Fillets of Sea Bass

served with a compote of chorizo, cherry tomatoes and red onions

Casserole of Venison

Peppered Fillet Steak with Yorkshire Pud

Roasted fillet steak with a crushed black peppercorn crust, served with a Maderia Sauce and horseradish cream

Asparagus and Portabella Mushroom Vol au Vent

served with a butter and tarragon sauce

Grilled Rump Steak

served with chips, and pan fried mushrooms,

onions and cherry tomatoes

Fillet of Hake with a Red Pepper and Almond Crust

served with a sweet pepper sauce

Profiteroles with Vanilla Ice Cream

and Warm Toffee Sauce

Dark Chocolate and Tia Maria Mousse

Warm Treacle Tart with Maple and Walnut Ice Cream

Pana Cotta with Champagne Poached Strawberries

Selection of English Cheeses with Water Biscuits

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