Starters

• Cream of Broccoli Soup
• Pate Maison on Cumberland Sauce served with Melba Toast
• Tian of Coronation Chicken
• Crispy Chicken Wings with Blue Cheese Dressing
• Pan-fried Calamaris served wtih Rouille
• Avocado Salad served with Crispy Bacon

Main Courses

• Roast Rib of Angus Beef served wtih Yorkshire Pudding and Fresh Horseradish Sauce
• Breaded Supreme of Chicken on a Stilton Cream Sauce
• Baked Fillet of Hake topped with a Garlic and Herb Crust
• Roast Leg of Lamb with a Rosemary and Garlic Jus
• Crispy Confit of Duck with a Mango and Ginger Sweet and Sour Sauce
• Braised Lamb Shanks served with a selection of Vegetables
• Cod Smokie topped with Glazed Cheddar Cheese

Starters 

• Pate Maison on Cumberland Sauce with Melba Toast
• Saute Lambs Kidneys on a bed of Seed Mustard Cream
• Avocado Salad with Serrano Ham
• Tian of Coronation Chicken with Nachos
• Deep-fried Calamaris served with Sweet Chilli Sauce

Intermediate Course 

• Cream of Broccoli Soup
• Tropical Orange Sorbet

Main Courses

• Baked Hake topped with a Herb Crust
• Rack and Leg of Lamb served with a Rosemary Jus 
• Sirloin Steak with a Three Pepper Cream 
• Pink and Crispy Duckling dressed with a Mango and Ginger Sweet and Sour Sauce 
• Roast Loin of Pork with Apple Sauce