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STARTER SELECTION

Chicken Liver Pate
Caramelised Onion Marmalade and Toasted Brioche

Royal Greenland Prawn Cocktail and Crayfish
Iceberg Lettuce and Marie Rose Sauce

Caramelised Onion and Goat’s Cheese Tartlet
Balsamic and Pesto Dressing

Roast Toulouse Sausage
Piccalilli Mash and Grain Mustard Sauce

Cream Cheese filled Smoked Salmon Parcel
Cucumber, Mint and Yoghurt Relish

Buttered Roast Asparagus
Tarragon Butter

Warm Salad of Chicken and Bacon
Crisp Croutons and Mixed Dressed Leaves

Crab and Prawn Bisque
With Garlic and Saffron Aioli and a Gruyere Cheese Croute

Chefs Selection of Seasonal Soup
With Crusty Bread (V)

Glazed Goats Cheese, roasted Beets and Pomegranate (V)

Pressing of Ham Hock, Wholegrain mustard and Parsley
With Spiced Chutney and toasted Croutes

Smoked Salmon, Celeriac remoulade, Herb Oil

Confit Chicken & Pistachio Nut Terrine
With Roast red Peppers

Plum Tomato & Feta Cheese Galette with Basil Oil (V)

Warm Salad of Wild Mushroom, Asparagus & Pine Nut
With Hollandaise (V)

Crab & Avocado Tian

Traditional Chicken Caesar Salad

King Prawns
In Garlic & Parsley Butter on Toasted Ciabatta

Sharing Boards
To be served in the middle of tables (Meat, Fish or both)