Home made soup served piping hot with bread roll

Cooked with sun-dried tomatoes, wrapped in home cured bacon, served with spiced walnuts, tomato coulis, salad garnish

Sautee of mushrooms in sherry cream in Parmesan filo basket, finished with balsamic jus

Spicy and creamy risotto cooked with coconut milk, coriander and mango

Freshly steamed mussels with shallots, herbs, white wine, garlic and cream

A diamond pastry case filled with salsa of red onion, sun-dried tomatoes, black olives, topped with melted goats cheese, served on Italian tomato sauce

Grilled large prawns smothered in chilli, garlic and herb butter, served on a bed of dressed salad

Thai crab cakes with sweet potato, spiced with seven herbs and spices, shallow fried, served in a pool of Mornay sauce

Open cup mushroom stuffed with roasted Mediterranean vegetables, topped with three cheeses, served with douphinois potatoes and Napoli sauce

Avocado, courgette, mango and wild mushrooms encases in flaky pastry, served with bell pepper sauce and mango risotto

Stir-fry vegetables served with oriental noodles

8oz tender breast of chicken grilled with fresh herbs and served with douphinois potatoes, creamy sauce with mature Stilton and ruby port

8oz tender breast of chicken grilled with fresh herbs and served with douphinois potatoes, mushroom, shallot and red wine sauce

Confit of rolled noisette of lamb, roasted in orange and rosemary served crispy and tender on potato rosti with red wine and cranberry jus

Confit of half duck (boneless) roasted with lime , rosemary and green pepper corns, served with oriental style noodles orange and Grand Marinier jus

Au pouive - pepper corn, cream and brandy sauce

Stilton and port - cream sauce with mature Stilton and port

Strips of fillet steak with shallots and mushrooms in creamy mustard sauce with three mustards, served with timbale of spiced mango risotto

Flash fried fillet in truffle oil, served with caramelised apple, baby potatoes and shallots, burgundy pan gravy

Whole lobster and a fillet steak served with Provencal sauce

Steamed Salmon supreme served with citrus mash, chilli butter

Fillets of Sea Bass served on roasted Mediterranean vegetables, beurre blanc sauce

Halibut supreme roasted en papillote, served on citrus mash, Provencal sauce

Whole Lobster cooked in a court bouillon smothered with garlic and herb butter, served with oriental style stir-fry noodles

Chocolate tort served with warm chocolate and rum sauce and chefs home made ice cream

Apple and cinnamon sponge served hot with vanilla ice cream

Bailey’s and double chocolate cheesecake served with Bailey’s cream and fruit coulis

Passion fruit crème Brule served with hot rum and chocolate sauce

Sweet pancakes cooked in Grand Marnier and caramelised orange sauce

A selection of cheeses from our cheese board, accompanied with cheese biscuits, red apple and glass of port