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Chef's Cream Of Tomato & Basil Soup Served With a Crusty Roll
Prawns Marie Rose Succulent Norwegian Prawns on Crisp Iceberg Lettuce Finished with Marie-Rose Sauce
Goats Cheese & Tomato Gateau Presented on a Salad of Rocket & Basil Finished with a Pesto Dressing
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Grilled Tuna Steak With a Sauce of Noilly Pratt
Pork Tornedos With a Rich Port & Ginger Jus
Chicken Supreme Wrapped in Pancetta and finished with a Leek & Vermouth Sauce
Feiullette of Wilted Spinach & Forest Mushrooms Served with A Brandy & Cream Sauce Scented With Paprika
Chateau Potatoes Fine Beans & Baton Carrots
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Crème Brulee With a Belgian Waffle Biscuit
Chocolate Sponge Served with Custard
English and Continental Cheeses Served with Celery Grapes and Savoury Biscuits
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Freshly Brewed Fair Trade Coffee Turkish Delight & Fudge
Light Afternoon Tea
Warm Plain & Fruit Scones Served with Clotted Cream & Preserves |