STARTERS
Butternut squash, carrot, sweet potato and thyme Soup
Ham hock and foie gras terrine, piccalilli and warm bread
Prawn Cocktail with marie rose sauce, brown bread and butter
Smoked mackeral salad with capers and lemon
Warm goats cheese seasonal fruits and honey
Brie and cranberry tart

MAIN COURSE
Roast Rib-eye of beef, Yorkshire pudding, roast potatoes and horseradish
Loin of pork, roast potatoes apple sauce and sage
Roast chicken breast, fondant potatoes and thyme gravy
Salmon fillet, olive oil crushed potato, cherry potatoes and white wine cream
Penne pasta in a basil and white wine cream with broccoli, tomatoes and parmesan

DESSERT
Sticky toffee pudding, rich butterscotch sauce
Warm chocolate brownie with caramel ice cream
Vanilla cheesecake with berry compote
Chocolate and nut torte with coffee anglaise
Classic creme brulee
Vanilla pannacotta with lemon curd