Sit Down Menus

Starter options

• Morecambe Potted Shrimps on a Mixed Leaf Base with Dressing and Buttered Rich Granary Bread
• Sliced Seasonal Fruit in a Light Wine Juice
• Prawn Marie Rose and Avocado Timbale with Fingers of Brown Bread & Butter

Main Meal options

• Braised Ballotine of Chicken Leg and Breast à la Berrichonne (Boned Chicken Leg stuffed with the Breast and cooked in a White Wine Sauce with Bacon Lardons, Button Onions and Mushrooms). Served with Buttered Minted New Potatoes and Poached Dressed Leek with Celery.
• Supreme of Scotch Salmon Poached in a Court-Bouillon with Lime Wedges and Sauce Choron (Béarnaise Sauce with Tomato Concentrate). Served with New Potatoes in their skins and Batons of Buttered Vegetables.
• Sautéed Scaloppine of Turkey Breast with Mushrooms, Shallots and Tarragon in a Red Wine Sauce. Served with Mashed Potato with Chopped Onions and Parsley, Florets of Cauliflower and Broccoli.

Dessert options

• Crème Brûlée
• Fresh Fruit Salad and Cream
• Italian Panna Cotta Mousse with Red Fruit Purée

*Mixed Bread Basket and Coffee & Mints included with all meals.

Sit down meal options include cutlery, china and linen.