Starters Roast Butternut Squash Soup with Wild Mushroom Ravioli
Parma Ham & Feta Salad Dressed with Pesto & Balsamic Syrup
Oriental Duck Salad with Hoisin Dressing
Main Course Roast Breast of Chicken Stuffed with a Spinach & Nutmeg Mousse
Filo Wrapped Salmon Fillet & Basil with a Light Tomato Cream Sauce
Fillet of Beef with Dauphinoise Potato & Red Wine Jus
Dessert Red Berry Crème Brûlée
Hot Sticky Toffee Pudding, Toffee Sauce & Clotted Cream
Roasted Peaches with Homemade Stem Ginger Ice Cream
