|
Goats cheese and Roast Pimento Tart served with
organic rocket and watercress salad
dressed with Balsamic syrup
Roast Sirloin eye of Lincoln Red Beef topped with a Wild Mushroom Farce and wrapped in Puff pastry.
Served on a red wine pan reduction.
Dauphinoise Potatoes
Seasonal vegetables
Home made Profiteroles filled with Vanills cream and drizzled with Warm Chocolate Sauce
Menu for Fish lovers
Home Cured Gravdalax served witha salad of mixed leaves and a citrus dressing.
Pollack Fillet wrapped in Parma Ham served with a light tomato, crean and fresh garden herb sauce.
Seasonal vegetables
Baby potatoes roasted in sea salt and Garlic
Home made Raspberry Charlotte Rousse with Vanilla cream and Raspberry compote
Menu for Chicken lovers
( Free Range Chicken)
Chicken Ceasar Salad served with home made dressing and herbed croutons
Pan fried breast of Chicken wrapped in Smoked Bacon filled with Cote Hill Blue Cheese
A selection of Roasted Vegetables
Cous cous flavoured with garden herbs.
Individual Sticky Toffee Puddings served with Caramel Sauce and Fresh Cream
Vegetarian Dinner Party
Roast Vegetable Filo Parcels with Spiced Tomato dip
Home made tagliatelle with Roast Cherry Toamtoes, garden herbs and shaved Parmesan
Green salad
Home made Italian Style Breads
Roasted Honeyed pineapple served with Vanilla pod Ice cream
11000000110000001000100010100000110011001010101011000000111111111000100010101010111111111100000010000000111111111111111110101010
|