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STARTERS Beet-root & Sour Cream Soup. Mushrooms Stuffed with Pâté and Onion. Melon Balls marinated in
Port. Prawn
Purse. Avocado and Prawns in
Marie Rose Sauce. Fish Course Salmon Fillet Poached in white wine
and prawns in tarragon. Plaice. Stuffed
with smoked salmon &
white wine coriander sauce. Main Course Chicken Supreme Fillet with cream cheese & leek, smoked bacon, mushrooms and cream. Sirloin Steak & Pink Peppercorn Breast Of Duck. In orange sauce. Breast Of
Pheasant. In red wine & mushroom
sauce. Seasonal Vegetable Lasagne. Served with garlic bread. |
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