You are here: Formal Dishes Selection Menu

Premier Menu

Ham Hock Terrine
Smoked Salmon, Prawn and Asparagus Terrine
Caesar Salad with Chefs Roll
Asparagus and Duck Terrine
Cream of Mussel Soup with Celeriac, Thyme and Saffron
Local Crab Tian and Avocado Salsa with Red Pepper oil and Balsamic Syrup
Duck Breast with a Red Wine Sauce
Seafood Platter
Creamy Garlic Mushrooms with French Stick
Homemade Vegetable Soup and Crunchy Croutons and Chefs Roll

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Fillet of Beef with Port Glazed Shallots
Fillet Steak with Asparagus in a Tarragon Sauce
Magret of Duck with Red Wine and A hint of Chocolate
Breast of Chicken stuffed with Porcini Mushrooms
Roasted Sea Bass with Chive Butter and Salsa Verde Sauce
Homemade Confit of Duck with Braised Red Cabbage
Tender Lamb Shanks cooked in Red Wine and Rosemary Jus
Supreme of Chicken stuffed with Goats Cheese and wrapped in Bacon
Fillet of Salmon Colcannon topped with French Fried Onion Rings
Roast Loin of Pork with Apricot Stuffing and an Apple and Red Wine Glaze

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Served with a Trio of seasonal vegetables and a choice of two of the following:
Potato and Celeriac Mash
Dauphinoise Potatoes
New Potatoes with Herb Butter
Traditional Roasted Potatoes

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Chocolate and Grand Marnier Soufflé with Coffee Bean Sauce
Mango and Lime Meringue Pie with Mango Coulis
Tarte Tatin with Crème Fraiche or Vanilla Ice cream
Hazelnut and Chocolate Dacquoise
Raspberry and Vanilla Parfait

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Coffee and Tea served with Petit Fours