Dinner Menu B

(Please, make one selection from each course, plus one vegetarian option)


  • Chefs Homemade Soup-Leek & Potato or Tomato & Basil
  • Smoked Salmon & Prawn Brushetta with a Tomato & Mustard Mayonnaise, & a Lemon Dressing
  • Warm Tartlet of Feta Cheese, Cherry Tomatoes & Basil with Salsa Dressed Leaves
  • Salad of Parma Ham, Beef Tomato, Mozzarella & Red Onion Marmalade & a Pesto Dressing
  • Duck & Pork Terrine with a Spiced Apple Chutney & Toasted Rustic Bread
  • Crown Galia melon on a Fruit Coulis with Seasonal Berries

The Main Event

  • Braised Loin of Pork in Wholegrain Mustard and a Cider Sauce served on a bed of Stilton Mash
  • Roast Sirloin of Beef with Yorkshire pudding & Pan Jus with Roast Potatoes
  • Baked Supreme of Chicken in a Wild Mushroom, Tarragon and White Wine sauce with Sauté Potatoes
  • Pan Fried Salmon supreme Wrapped in Parma Ham with a Tomato and Garlic sauce with Minted New Potatoes
  • Roasted Loin of Lamb with an Apricot and Almond Stuffing, Mint and Redcurrant Jus and Crusted Garlic Potatoes
  • Oven Baked Breast of Duck with a Honey & Soy Sauce, Dauphinoise Potatoes

All the above are Served with a Selection Seasonal Vegetables

Vegetarian Option

  • Roasted Provencal Vegetable Tarte Tatin with Pesto dressed Rocket Leaves and Parmesan Shavings
  • Timbale of Breaded Goats Cheese and Mediterranean Vegetables, Parmesan Tuille and Tomato Dressing
  • Red Pepper and Basil Risotto with Garlic Roasted Flat Field Mushrooms Rocket Leaves and Red Pesto


  • Traditional Summer Pudding with Crème Fraiche & a Fruit Coulis
  • Devon Apple Mille Feuille with a Chantilly Cream & Butterscotch Sauce
  • Fruits of the Forest Pavalova with West Country Clotted Cream
  • Lemon Cheesecake topped with cherries, mascarpone &mixed Nut Crackling
  • Warm Chocolate Tart with Clotted Cream a Chocolate Tuille
  • Profiteroles Filled with a Baileys Cream Served with Warm White and Dark Chocolate Sauces