All Accompanied with a Selection of Freshly Cut Bread & Butter
Grilled Pineapple Boat Marinated in Chilli & Coriander (V) (VG)
Drizzled with a Mango Coulis and Mint, Garnished with Strawberries and Raspberries
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Homemade Tomato, Vodka & Orange Soup (V) (VG)
Dressed with a Lime Wedge & Celery Salt
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Tian of Fresh Salmon & Prawns (GF)
Grilled and Smoked Salmon, Prawns, Bound with a Cucumber & Dill Mayonnaise,
Dressed with a Confit of Fresh Local Tomatoes
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Smoked Duck Breast Salad
Layered on a Bed of Rainbow Salad, Walnuts, Drizzled with an Orange Sauce
All Accompanied with Roasted New Potatoes, with Garlic, Rosemary, Coriander & Spring Onions
Fillet of Seabass (GF)
Sustainably Caught Fillet of Seabass, on a Bed of Mixed Peppers, Courgette, Red Onion, Aubergine and Tomatoes,
Drizzled with a Garlic & Herb Butter Sauce
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Roasted Breast of Chicken (GF)
Slowly Roasted with a Creamy Mushroom, Onion, Garlic, White Wine & Cheese Sauce
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Butternut Squash Wellington (V)
Butternut Squash with Green Beans & Mixed Roasted Peppers, Encased in Puff Pastry
Served on a Bed of Tomato Compote
New York Cheesecake
Topped with Strawberries & Strawberry Sauce
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Fresh Seasonal Fruit Salad (V) (VG)
Served with an Optional Pot of Double Cream
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Eton Mess (GF)
Classic of Whipped Double Cream, Meringue Pieces and Seasonal Fruit
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Chocolate Raspberry Torte (V) (VG) (GF)
Dressed with Fresh Raspberries & Raspberry Coulis
