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Choice of Chefs Homemade Soups
Pavilion Chicken Liver Pâté served with Granary Toast
Greek Salad
Prawn Cocktail with Marie Rose Sauce
on a crisp Salad with Cherry Tomatoes
Mushroom Terrine
Homemade Breaded Mushrooms
served with Garlic Mayonnaise
Homemade Chicken Dippers
with a Sweet Chilli Sauce
Smoked Salmon & Trout Roulade
With Chilli Yoghurt
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Shank of Lamb in a Mediterranean Sauce
Roast Topside of Beef with Yorkshire Pudding served with a Traditional Gravy
Grilled Salmon Fillet with White Wine and Dill Sauce
Braised Rump Steak cooked in a Red Wine Sauce with Bacon and Mushrooms
Chicken Breast served with a Dijon Sauce
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Alternate - Vegetarian Main Courses
Mushroom Stroganoff with Wild Rice
Vegetable Wellingtonwith Cherry Tomato & Basil Sauce
Stir Fried Vegetables in Plum Sauceaccompanied by Thai Fragrant Rice
Spinach and Mushroom Filo Nestwith a Yellow Pimento Sauce
Four Cheeses and Red Pepper Tagliatelle
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Profiteroles with Hot Chocolate Sauce
Fresh Fruit Salad
Fruits of the Forest Cheesecake
Bread & Butter Pudding
Miroir Citron
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Coffee & Mints |
