Grilled Scallops with Avocado & Pumpkin Salad

Zest of lemon and cream of goose liver pate.

Lobster Bisque

With brandy cream and poppy seed puff pastry straws.

Double Baked Wild Mushroom Soufflé

With a watercress and rocket salad, chive mayonnaise.

• vegetarian

Beef Carpaccio

With crispy mixed leaves, parmesan and extra virgin olive oil.

Ballotine of Smoked Salmon and Prawns

Served with bread croutons and Mediterranean dressing.

Fillet of Beef "En Croute"

Served with fondant potatoes, glazed carrots, tied French beans, broccoli and a Madeira and red wine jus.

Rack of Lamb

Served with fondant potatoes, buttered courgette, wilted spinach and compote of tomato.

Medallion of Venison

Served with smoked bacon, red cabbage, potato croquettes and Bordelaise sauce.

Lemon Sole on Fennel Mash

Citrus butter sauce and mirepoix of vegetable.

Fillet of Sea Bass

On a chestnut mushroom and parsley risotto and champagne butter sauce.

Strawberry Mascarpone "Deluxe"

With mint and yoghurt crumble.

• vegetarian

Parfait of Old Port

Served with home made short bread and Port syrup.

• vegetarian

Warm Goats Cheese and Fig Tart

Served with a red wine and balsamic glaze.

• vegetarian

Strawberry and White Chocolate Mille Feuille

• vegetarian

Lemon Thyme Pannacotta and Raspberry Granite

• vegetarian