Dinner Menu

Starters

Seafood salad with remoulade dressing.
Mildly curried prawn kedgeree with mango chutney.
Honey roasted goats cheese with figs, balsamic dressing.
Mediterranean salad with feta cheese, olives, tomato and piquant pepper.
Pate, Cumberland sauce and toasted brioche.
Mushrooms on herb butter fried brioche.
Oxtail & mushroom broth.

Main courses

All main course are served with vegetables as appropriate

Honey roasted pork tenderloin, roasted apple and cider jus.
Duck supreme, fruits of the forest and bacon jus.
Veal rump, gorgonzola and port cream sauce.
Fillet of beef, bearnaise sauce.
Ostrich steak, mushrooms and Madeira jus.
Saffron scented seafood risotto with bread and salad.
Roasted salmon, hollandaise sauce.
Cheddar baked chicory with mushroom duxelle stuffing and tarragon and cheese sauce.
Mediterranean roasted vegetables, tomato & basil sauce, fruit & nut cous cous.
Artichoke gratin, pesto cream sauce.
Indonesian style vegetable & egg fried rice, plantain sateh and sweet & sour salad. 

Desserts

Steamed caramel pudding with salted caramel cream.
Chocolate pudding, custard.
Fruits of the forest creme brulee.
Banana & coconut fritters, rum and coconut cream sauce.
Apple tart.
Selection of cheeses.