Starters

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

Mussels Tuscany- fresh mussels cooked in Italian tomato sauce

Chicken liver pate served with French toast and salad garnish

Tomato soup

Main Courses

Roasted rib of beef served with roast potatoes, Yorkshire pudding, burgundy pan gravy

Roasted duck and orange salad dressed with French dressing topped with a poached duck egg

Natural smoked Haddock fillet poached in milk, white wine and fish stock, resting on a bed of citrus mash, Mornay sauce

A crown of turkey stuffed with pork, sage and red onion stuffing served with roast potatoes, pan gravy

Vegetarian Wellington - avocado, courgette, mango and wild mushrooms encases in flaky pastry, served with bell pepper sauce , douphinois potatoes

Desserts

Apple & cinnamon sponge served hot with fresh vanilla pod ice cream, physalis fruit

Lemon torte served with fresh vanilla custard, strawberry coulis and fresh raspberry