Starters:
Leek and potato soup
Pork and apple terrine served with mixed leaves, autumn fruit chutney and crostini
Melon fruit platter with a summer fruit coulis
Mains:
Supreme of chicken with white wine, cream and mushroom sauce
Poached salmon and asparagus served with a champagne sauce
Filo parcel filled with stir fried vegetables with a baby spinach and mushroom ragout
Dessert:
French apple flan served with crème fraiche
Strawberry cheesecake with fruit coulis
Profiteroles served with a dark chocolate sauce
Coffee and mints to follow
All dietary requirements can be catered for if advised on booking.
