Dinner Menu Four

Starters

Chilled water melon slice served with blackcurrant sorbet (v)

Roulade of oak smoked ham and cream cheese on a bed of continental salad leaves

King prawn kebab marinated with lemongrass served with coconut on lime scented rice and chilli dip

Pasta quills with Smokey bacon and wild mushrooms in a cream and herb sauce served with garlic bread

Chicken and watercress soup served with a selection of fresh rolls

Cream of broccoli and stilton soup served with a selection of fresh rolls (v)

Main Courses

Roast turkey served with sage and onion stuffing bacon and sausage roll and rich roast gravy

Braised steak cooked with mushrooms, onions and thyme in red wine sauce

Baked con loin with a cherry tomato and chorizo crust served with and tomato relish

Cannelloni Verdi with ricotta cheese served in a creamy tomato and basil sauce (v)

Vichy carrots and buttered sprouts

Savoury herb diced potatoes and new boiled potatoes

Sweets

Chocolate and hazelnut meringue roulard with fresh cream

Lemon cream crunch with vanilla ice cream

Carmel and toffee pie with whipped cream

Apricot halves with vanilla ice and whipped cream and strawberry Melba sauce

Toffee ripple, mint choc chip, strawberry, chocolate or vanilla ice cream

Sage derby and White Cheddar cheese and biscuits