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Platter of Plum Tomatoes, Buffalo Mozzarella,
Torn Basil & Pesto
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A Warm Salad of Pan Seared
Scallops, Crispy Chorizo, Roasted
Peppers, Scallions, Chilli & Lime
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Loin of Pork Roasted on the Bone with
Caramelised Peaches and Pan Jus
Served with
Herb Roasted New Potatoes – Roasted Carrots & Parsnip – Steamed
Green Beans
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Traditional Crème Brulee, Baked with Beaujolais
soaked Raspberries & Cattuchini Biscuits
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Coffee & Petit Fours
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MENU 2
A Tier of Poached Salmon,
Local Crab, Prawns and Smoked Salmon with a Dill & Lemon
Mayonnaise
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Cream of Leek & White
Onion Soup
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Carved Chateaubriand garnished
with Sautéed
Porcini Mushrooms, Baby Onions & a Béarnaise
Sauce
Served with
Chateau Potatoes – Steamed Baby Carrots, Sugar
Snap Peas & Cauliflower Cheese
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Peach Marscapone Cheesecake,
Mango and Lime Salsa & Raspberry
Coulis
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Coffee & Petit Fours
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