Starters 

Roasted tomato and basil soup with crème fraiche and croutons v

Fanned honeydew melon with raspberry and ginger syrup v

Roasted beef tomato with goat’s cheese and basil oil v


Scottish smoked salmon served with lemon, capers and buttered brown bread

Smoked chicken and mango on a crispy salad with a light curry dressing

Homemade chicken liver pâté with tomato chutney and Melba toast

Mushroom dauphinoise with a tomato coulis 


King prawns tossed in a fresh coriander, watercress, coconut and papaya salad

Seared asparagus tips with Caesar salad and toasted garlic bread v

Smoked salmon parcels filled with fresh Cornish crab and lemon mayonnaise

Parma ham and melon with orange syrup and toasted pine nuts


Asparagus, grilled Mediterranean king prawns with lime and dill butter

Crab and lemongrass tartlet with sweet chilli sauce

Salami, Parma and Black Forest ham garnished with caramelised figs

Homemade salmon gravlax with a mustard and dill sauce with country bread

Pan-fried scallops, bacon, onion and avocado salad with Parmesan flakes


Main courses 

Cumberland sausage, mashed potatoes served with onion gravy and garden peas

Roasted chicken breast, herb stuffing with roast potatoes, broccoli, carrots and a rich chicken jus.

Roasted vegetable couscous with rocket salad and harissa dressing v

Vegetable lasagne topped with a cheesy white sauce and a crisp leaf salad v

Poached salmon topped with mange tout, shredded leeks, new potatoes and a buttered chive sauce

Chicken breast with a creamed thyme and mushroom sauce, fine French beans and new potatoes

Thai red vegetable curry with sticky rice and mushrooms v

Mushroom and courgette Wellington with carrots and dill cream sauce v


Seared swordfish steak with white port and saffron sauce, sauté potatoes and spinach

Roast loin of pork with five spice apples and prunes served with roast potatoes, curly kale, red cabbage and crackling

Pan-fried tuna steak served with a creamy brandy sauce, broccoli and mashed potatoes

Roasted guinea fowl, crispy rosemary potatoes, roast shallots, parsnips and braised tomatoes with a rich sherry gravy

Fillet of fresh Salmon on a light Champagne and dill sauce with new potatoes and asparagus served with a fresh side salad

Fanned breast of duck, dauphinoise potatoes, mange tout with a plum and brandy sauce


Fillet steak on a chicken liver pâté croûton with a rich red wine gravy, crispy roast potatoes and mixed vegetables

Roasted fillet of monkfish with carrot and star anise syrup, pakchoi and sauté potatoes

Herb crusted rack of lamb with Cumberland jelly, served with Lyonnais potatoes, swede puree, roasted parsnips and carrots

Fillet of beef stroganoff, with mushrooms, gherkins and chopped parsley in a creamy paprika sauce served with rice and mixed salad

Grilled fillets of red mullet with a toasted sesame, chilli and honey sauce with 

glass noodles and stir-fried vegetables

Pan-fried fillet of halibut with lemon, chopped parsley and nut butter, fine French beans and sauté potatoes


Desserts 

Fresh fruit meringue nest with whipped cream and raspberry sauce

Traditional hot rhubarb crumble and custard

Rich chocolate profiteroles filled with fresh cream

Lemon meringue pie with raspberry coulis and crème fraiche

Crème caramel

Strawberries with whipped cream and strawberry sauce

Tropical fruit platter with whipped cream and passion fruit juice

Mile high strawberry cheesecake

Bread and butter pudding with marmalade glaze


Caramelised apple tart with crème fraiche

Spiced whole poached pear with vanilla ice cream and Madeira syrup

Chocolate cup with Amaretto sponge and hazelnut cream

Rich chocolate mousse topped with fresh cream and Cointreau soaked oranges

Traditional summer pudding with fresh cream


Trio of Desserts (Up to three mini versions of any of the above desserts)

Bittersweet chocolate cake with vanilla ice cream and chocolate sauce

Strawberry meringue mess laced with Grand Marnier liqueur

Lemon grass parfait with warm pineapple salsa and pink peppercorns

Rum and raisin mousse with cardamom cream, coconut and tropical fresh fruit

Tipsy trifle with almond tuilles

Individual cheese platter 

Wide selection of ripe cheese with biscuits, grapes, celery, spring onion and radish flowers

Filter coffee or tea and petit fours

(refills offered at time of service,  a full range of decaffeinated and herbal will also available)