27th December Dinner

Starters

Scoops of melon and black grapes decorated with half a strawberry and a dash of sparkling wine(v)

Garlic and herb smoked mackerel drizzled with dill yoghurt on a lemon salad

Chicken tikka skewers served with basmati Pilau rice and a lime slice

Greek feta platter served with sliced tomatoes, mixed olives and drizzled with olive oil and oregano (v)

Cream of tomato and fresh basil soup served with a selection of fresh rolls (v)

Broccoli and stilton served with a selection of fresh rolls (v)

Orange or tomato juice (v)

Intermediate

Poached fillet of salmon served with prawn sauce

Orange sorbet

Main Courses

Roast rack of lamb topped with a herb crust served with a redcurrant and rosemary jus

Beef and venison cooked in ale with a puff pastry crust

Grilled fillet of lemon sole complemented with a cream, white wine and asparagus sauce

Homemade cheese, onion and potato pie topped with a rich butter short crust (v)

A medley of vegetables in parsley butter

Savoury herb dice and new boiled potatoes

Sweets

Sticky toffee pudding served with butterscotch sauce

Strawberry cream crunch served with fresh cream

Luxury chocolate fudge cake with vanilla ice cream

Pear halves with fresh cream, vanilla ice cream and chocolate sauce

Strawberry, chocolate, vanilla, toffee ripple and mint choc chip ice cream

Red Cheddar and French Brie cheese and biscuits

Freshly percolated coffee and After Eight mints