Menu
Starters
Cream of Artichoke Soup with Wild Mushrooms
Or
Pressed Terrine of Duck and Pheasant with Port and Onion Marmalade
Or
Duo of Smoked and Cured Salmon with Citrus and Orange Salad
Second Course
Champagne Granité
Main Course
Medallion of Scottish Sirloin with Fondant Potatoes, Creamed Leeks and Red Wine Sauce
Or
Roasted Corn-Fed Chicken with Horseradish Mash, Chipolatas Wrapped in Bacon and Bread Sauce
Or
Seared Fillet of Sea Bass with Cauliflower Purée, Scallops and Parsley Cream Sauce
Or
Wild Mushrooms and Truffle Scented Gnocchi
Dessert
White Chocolate Cheesecake with Raspberry Ice Cream
Or
Vanilla Crème Brûlée with Homemade Shortbread
Or
Selection of British Cheese with Quince Chutney and Oat Cakes Coffee and Petit Fours
Coffee
Coffee and Petit Fours