The menus outlined below are intended as a guide only. We are always delighted to arrange special menus catered specifically for your needs. If you have any questions or queries then please contact Julie on 0118 9775886.

Cream of Vegetable Soup
Finished with pesto

Chicken Liver Parfait
Served with a mixed salad and melba toast

Fan of Melon
Served with a red fruit sauce finished with mint

Cherry Tomato and Mozzarella Salad
Bound in a light tarragon dressing set on a little gem salad

Smoked Salmon
Served with crème fraiche set on a bed of mixed leaves

Home Smoked Duck
Lightly smoked duck breast with an olive dressed salad

Medallions of Beef
Layered with aubergine served on a a rich garlic sauce finished with port

Chicken Supreme
Filled with a tarragon mousse on a shllot
and red wine sauce

Escalope of Pork
Topped with a mushroom and leek compote
served with a cream sauce

Salmon Steak
Set on a bed of spinach with a champagne
and saffron sauce

Haddock Fillet
With a light lemon and dill butter
finished with sun- blushed tomatoes

Button Mushrooms
Cooked in a plum sauce with bean sprouts
on a bed of rice

White Chocolate and Baileys Cake
Served with cream and a fruit compote

Lemon and Lime Cheesecake
Served with a raspberry and mint sauce

Mississippi Mud Pie
Served with vanilla ice ream

Individual Treacle Sponge
Served hot with a custard cream sauce

Fresh Fruit Salad
Topped with a lemon crème fraiche

Cheese and Biscuits
Served with apple, celery and grapes