• Marinated Carpaccio of Tuna
• Filo basket filled with Italian salad, topped with pine nuts, parmesan shavings and drizzled with basil oil
• Steamed asparagus with Hollandaise sauce
• Chevre and caramelised red onion tart
• Pea and mint risotto
• Thai fish cakes with salsa sauce
• Medley of mushrooms in garlic butter, on croutons
• Cherry tomato flaky slice
• Trio of soup shots

All served with bread boards: Warm Ciabatta breads/butter

• Breast of Guinea Fowl with a lemon and bacon stuffing, wrapped in pancetta with a rich wine jus
• Slow roasted lamb shank with minted redcurrant sauce
• Corn fed chicken supreme stuffed with almonds and taragon, in a cream and taragon
• Poached salmon fillet with Beurre blanc
• Loin of pork with apricot and pine-nut stuffing. Calvados sauce
• Individual beef and Guinness pie pot, with flaky pastry lid
• Boned and rolled leg of Lamb with a herb crust and gravy
• Rack of lamb with port reduction
• Marinated Sea Bream fillet on a julienne of carrot and leek en Papillote
• 
  Beef Wellington

Seasonal vegetable selection

• Tiny summer pudding with shortbread fingers and raspberry coulis
• Tart citron
• Hazelnut meringue pocket filled with strawberries and cream
• Crème brulee
• Chocolate tart
• Individual sticky toffee pudding with pecan and toffee sauce
• Trio of mini desserts
• Citrus cheesecake
• Poached spiced pears
• Tart Tatin
• Lemon posset
• Glazed French fruit tart
• Spiced apple crumble with ice cream
• Trio of sweet shots