Afternoon Tea
Chocolate Brownies
_______________________
Canapés
Pesto Palmiers
Devils on horseback
_______________________
Starter
Pear and Goats cheese salad.
Main Course
Slow cooked Beef Steak in a rich red sauce with puff pastry lid
with
Fondant potatoes and braised red cabbage in a balsamic jus.
Vegetarian
Roasted red peppers stuffed
with herb rice, caramelised shallots, mushrooms and parmesan shavings.
_______________________
Desert
Lime and Ginger Coupe with a zested lime topping.
Cheese
Coffee & mints
Afternoon Tea
Butter shortbread biscuits
_______________________
Starter
Classic French Onion Soup
with Blue cheese croutons.
Main
Tartiflette
or
Baked Mediterranean Chicken
with Parma ham and Chorizo, cherry tomatoes and basil leaves.
and
Cous cous and mange tout
Vegetarian
Herb Mediterranean Celery Hearts
and
Cous cous and mange tout
_______________________
Desert
Apple Oatie Crumble
served with Ice cream
Cheese
Coffee & mints
Afternoon Tea
Lemon Drizzle Cake
_______________________
Starter
Spinach and Cream cheese Tart
Main
Ragout of Lamb Antonia with Mint, Apricots and Rosemary
finished with yoghurt with Herb and butter tossed Tagliatelli and Fine French beans
Vegetarian
Caramelised Parsnip Antonia
_______________________
Desert
Belgium Chocolate Torte
(Staff day off)
Apple and Cinnamon Cake
Afternoon Tea
Coffee and Walnut Cake
_______________________
Starter
Mushroom and Blue Cheese Risotto
Main
Sautéed Pork Loin in Sage and garlic cooked in a Cider Sauce
served with roasted apples.
Vegetarian
Fennel and Brie parcel with roasted apples.
Both served with
Pan fried Aubergine and Red peppers
Crispy coated Potato Wedges
_______________________
Desert
Vanilla Panacotta served with wild berries.
Cheese
Coffee & mints
Afternoon Tea
Gooey Flap Jacks
_______________________
Starter
Sundried tomatoes, pine nuts and Parma ham salad
Vegetarian
Chiffonade of Fennel Salad
Main
Traditional Crunchy Topped Fish Pie
In a white wine and parsley sauce
Vegetarian
Aubergine and Tomato Bake with a crunchy Potato topping.
Both served with Wilted Spinach and Carrots.
_______________________
Desert
Lemon Posset Pudding
served chilled
Cheese
Coffee & mints
Afternoon Tea
Chocolate Cake
Canapés
Mini courgette roule with sundried tomatoes.
Brie, pear and Basil Kebab.
_______________________
Starters
Artichoke and cheese crumble
Main
Pan fried Duck Breast
in a ginger, chilli and orange sauce
served on a bed of crushed sweet potato and celeriac mashed.
Vegetarian
Puy Lentil, Spinach and Mushroom Pie
Both served with
Steamed and Buttered Broccoli and Cauliflower Florets
_______________________
Desert
Raspberry Meringue Roulade
Cheese
Coffee & mints
