Homemade Chicken Liver Pate

Garnished with salad and served with warm toast.

Devilled Whitebait

Served on a bed of salad leaves with tartare sauce.

King Prawns

Sautéed in chef's special Café de Paris butter, served with crusty bread.

Dijon Glazed Chicken Breast

Sautéed with shallots and mushrooms, finished with a white wine and cream sauce.

Roast Pork Fillet

Stuffed with apple, ginger and sage, served with a creamy Calvados sauce.

A Trio of Fillet Steak Mignons

Accompanied by peppered, concasse and diane sauces.

Homemade Sweets from the Patisserie Cabinet

Selection of house-made cakes and pastries.

• vegetarian

Continental Cheese Selection

A variety of imported cheeses.

• vegetarian

Knickerbocker Glory

Classic British layered ice-cream dessert.

• vegetarian