| Starters |
Chefs Fresh Soup of the
Day
served with freshly baked breads |
Smoked Salmon, Caper &
Pickled Fennel Salad
with Dijon & Caviar Dressing |
Buffalo Mozzarella &
Tomato Salad
with Roasted Mixed Pepper, Olive Tapenade, torn Leaves &
Black Pepper Oil |
Warm Chicken marinated in
Honey & Soy Sauce
with Smoked Bacon, Rustic Potatoes & Tossed Salad with a
choice of Parmesan Shavings or Blue Cheese Dressing |
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| Main Courses |
Char-grilled Sirloin Steak
served with Mushrooms & Onion Rings and a choice of garlic
butter or brandy & pepper sauce |
Seared Salmon on a bed
of carrot & leek puree
with a Lemon & Lime Buerre Blanc |
Lamb Korma served with
Basmati Rice
& Saute Vegetables topped with a Poppodum |
Char-grilled Cajun Style
Chicken Escalope
served with Wild Rice, Stir-Fried Vegetables & Creole Sauce
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| |
| Desserts |
| Mississippi Mud Pie |
| Meringue Roulade with Praline Baileys
Cream Centre |
| Strawberry & Apple Crumble
with a Crème de Cassis Anglaise Sauce |
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