Starters

Chef's Home-made Cream of Stilton and Broccoli Soup

Chef's Home-made Cream of Tomato and Basil Soup

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

Grilled Goat's Cheese
on garlic Crouton with Salad leaves

Smoked Chicken and Oranges
slices of Chicken with Segments of Orange and Vinaigrette

Melon Balls
with Prawns and Dill Mayonnaise

Main courses

Poached Supreme of Salmon
on a Potato cake with creamy Basil Sauce

Tomato and Herb crusted Saddle of Lamb
served on Provencale Vegetables

Breast of Chicken Cardinal
cooked in White Wine, Cream and Prawns, finished with finely chopped Tomato and Parsley

Escalope of Pork Somerset
mignons of Pork Fillet, fried and finished with Cider Cream Sauce

Roast Sirloin of Beef
with light Yorkshire Pudding and Horseradish Sauce

Courgette, Tomato and Aubergine Tower
served with Egg Noodles and Tomato Sauce

Desserts

Citrus Tart
with Fruit Coulis

Strawberry Shortcake
(seasonal)

Chocolate Tart

Profiteroles
filled with whipped Cream, served with Chocolate Sauce

Fruite Terrine
(seasonal)

Deep Cheesecake
choose from Blackcurrant, Strawberry, Lemon and
Lime or Raspberry served with Cream

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%.