30th December Dinner

Starters

Chilled fan of Galia melon with an infusion of raspberry and peach coulis (v)

Succulent prawns topped with Marie Rose sauce on a lemon salad

Pork, apple and sage sausage and mash served with meat gravy

Fusilli pasta in a garlic, cream, herb and mushroom sauce served with garlic bread (v)

Leek and potato soup served with a selection of fresh rolls (v)

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

Selection of fruit juices (v)

Intermediate

Poached supreme of fresh salmon served with a prawn and cream sauce

Orange sorbet (v)

Main courses

Roast rack of lamb topped with a herb crust served with a red wine and redcurrant sauce

Pan fried breast of duckling with pink peppercorn sauce

Grilled fillet of lemon sole with a cream and sliced mushroom sauce

Homemade Christmas vegetable roast accompanied with herb roasted butternut squash and a tomato, cranberry and red wine sauce (v)

Buttered whole green beans and cauliflower mornay

Whole potatoes cooked in chicken stock and butter and French fried potatoes

Sweets

Brioche bread and butter pudding served with custard

French lemon torte served with whipped cream

Blueberry cheesecake with fresh cream

Pineapples and bananas with whipped cream and vanilla ice cream

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

Double Gloucester with chives and mature white Cheddar cheese and biscuits

Freshly percolated coffee and After Eight mints