Starter options

Morecambe Potted Shrimps on a Mixed Leaf Base with Dressing with 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 a la Berrichonne -(Boned chicken leg stuffed with the breast and cooked in a white wine sauce with bacon lardoons, button onion and mushrooms) (Served with Buttered Minted New Potatoes 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 Scaloppines 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 Brulee

Fresh Fruit Salad and Cream

Italian Pannacotta Mousse with Red Fruit Puree

*Mixed Bread Basket and Coffee & Mints included with all meals. Sit down meal options include cutlery, china and linen.