Choose one selection from each course.

Starters

Chef's Home-made Tomato, Orange and Ginger Soup

Chef's Home-made Cream of Chicken and Watercress Soup

Chef's Home-Made Chicken Liver Pate
served with toasted Brioche

Seafood Vol Au Vent
served with creamy Lobster Sauce

Melon Eden
fresh seasonal Melon, dressed with Scotch smoked Salmon and layered with Prawns, topped
with light Dill Sauce

Crispy Duck Leg Salad
with Herb Croutons and Spiced Tomato Chutney

Main courses

Grilled Supreme of Salmon
garnished with Lemon and Mange Tout, and served with Bearnaise Sauce

Breast of Chicken
marinaded in Lime and Coriander, oven roasted and served on Pilau Rice with Spicy Cream Sauce

Roasted Breast of Magret Duckling
served with Orange and Grand Marnier Sauce

Roasted Fillet of Pork
sliced on Egg Fettucini, topped with Cream and Paprika Sauce and finished with fine Vegetable garnish

Roast Pepper crust Fillet of Beef
seared in the oven and sliced with button Onions and Mushrooms, topped with light Pepper Sauce

Pancakes
filled with Oriental Stir-fried Vegetables

Desserts

Paris-Brest Choux Pastry Ring
filled with Cream and fresh Fruit

Fresh Fruit Salad
served with Cream

Profiteroles
filled with whipped Cream, served with Chocolate Sauce

Individual Chocolate Cup
filled with Chocolate and Orange Mousse

Cherries Jubilee
hot Black Cherries with Brandy, served with Ice Cream

Raspberry Mille Feuille
(seasonal)

Coffee with Cream and Chocolate Mints

Please note: The price above is merely a guideline. All prices must be confirmed with the hotel direct in writing. All prices apply to the year 2007 - inclusive of VAT @ 17.5%.